Panissa

Method

Heat water in a large pot and bring to a boil, adding salt. Whisk chickpea flour slowly into the boiling water, stirring constantly to avoid lumps, then reduce heat and simmer for 30-40 minutes, stirring frequently until very thick. In a separate pan, heat olive oil and gently fry finely sliced onions, crushed garlic, and rosemary sprigs until golden and softened. Pour the thick chickpea paste onto a oiled work surface and flatten to about 2cm thickness; allow to cool and set for 30 minutes. Cut the cooled panissa into squares or diamond shapes, arrange on a serving board, pour the warm garlic and onion oil over the top, grind black pepper generously, and serve hot or at room temperature.