Sift the chickpea flour into a thick-bottomed saucepan, season with salt and pepper and pour in the water, stirring with a whisk to avoid creating lumps.

Place on the heat and cook over a low heat, stirring constantly with the whisk, until you obtain a firmer, always homogeneous mixture.
When the polenta is too thick for the whisks, replace them with a wooden spoon and continue cooking for about 20 minutes, stirring constantly.

Pour the mixture thus obtained into a large container lined with baking paper, level the surface well, cover with cling film and leave to cool, then transfer to the fridge and leave to harden for about 2 hours.

When it is well compact, take the polenta, remove it from the mold and cut it into pieces of about 2-3 cm per side.

Heat the oil in a pan and fry the chunks, trying not to let them stick together and turning them to brown them evenly, draining them on kitchen paper as they are ready.

The panissa is ready, serve it hot.

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