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- 2 cups (480 ml) water
- 1 cup (240 ml) chickpea flour
- 6 tbsp (90 ml)olive oil plus olive oil for sautéing
- 1/2 tsp (3 ml) salt

Bring the water to a boil and whisk in the chickpea flour, olive oil and salt. Simmer for about 6 minutes and cool slightly.

Pour into a pan that is approximately 8 x 8 inches (20 x 20 cm) and chill in the refrigerator for at least three hours.

When set, cut into fingers about 4 x 1 x 1 inches (10 x 2.5 x 2.5 cm.) Sauté in olive oil over medium heat until nicely browned on each side.
Serve with a spicy dip such as store bought salsa or our Rhubarb Salsa Serves 8.