Oil an 8"x8" square pan.

Blend together all ingredients in a large measuring cup or bowl by whisking the water into the chickpea flour, a bit at a time, to avoid lumps.

Once the batter is smooth and lump-free, pour into a medium sized saucepan and place on stovetop burner over medium heat.

Bring to a bubbling simmer, stirring constantly with a wooden spoon, for about 10 minutes, until the batter is thick, like polenta or cream of wheat.

Pour batter into prepared 8"x8" pan, and smooth out top with silicone spatula. Set aside to cool and firm up.

While batter is cooling, place a large cast iron frying pan over low/medium heat.

Preheat oven to 200°F and place a baking sheet in the oven to keep the cooked panisse warm while you're frying the rest.

When batter has cooled, turn 8"x8" pan upside down and knock panisse out onto a cutting board.

Cut in half into two rectangles, then cut each rectangle in half again until you have 16 pieces that are approximately 4" long by 1" wide (they will be about 1/4" thick).

Pour enough olive oil into frying pan to cover the bottom and come about 1/8" up the sides. When the oil is hot, place as many slices of the panisse as you can into the pan while still leaving room to move them around and flip them over.

Once they have browned and crisped up on one side, flip over and do the same on the other side.

When they're done, place them on the baking sheet in the oven, and cook the remainder the same way.

Serve warm with a sprinkling of salt and pepper.

This recipe can be doubled, as long as the cooling pan size is also doubled - these won't be as crispy if they are much thicker than 1/4".