Ligurian pancakes with chickpeas

Preparation:

Preparation: At least 8 hours before preparation, dissolve the chickpea flour in a liter of water, stirring vigorously with a whisk. Add the salt and leave to rest. Put the mixture into a large saucepan and bring to the boil, stirring constantly with a wooden spoon. From the moment it starts to thicken, continue cooking for 15-20 minutes. Arrange soup plates on a table and pour 3 ladles of the mixture into each one. Leave to cool completely. Gently remove the chickpea patties from the plates and cut them into strips (like French fries); put the panisses in a pan of hot oil and fry them until they are golden brown. Dry them on a sheet of absorbent paper and arrange them on a serving plate, adding a little salt. Panisses should be eaten hot and are excellent both as an appetizer and as a side dish.