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To make Panissa genovese, heat the water in a pan with two teaspoons of coarse salt. Before the water starts to boil, pour in the sieved chick pea flour a little at a time, stirring with a ladle.
Leave to cook over a low heat for an hour, stirring occasionally. When the panissa genovese is ready, serve in a bowl and season with a grating of black pepper, a drizzle of Pure Olive Oil and a splash of lemon juice.