Lightly oil a square or rectangular dish (a loaf pan is perfect).

Put the chickpea flour and salt in a bowl.

Slowly pour in the water, whisking continuously to avoid lumps forming.

Pour the mixture into a heavy-bottomed pot and place on the stove-top at a medium-low heat.

Whisk continuously for about 15 minutes until the mixture starts to thicken.

Continuously stir the mixture with a wooden spoon for another 45 minutes until it starts to thicken more and pull away from the sides of the pot.

Scrape the mixture into the oiled dish.  Leave to cool for 10 minutes, then place plastic film directly on top of the mixture.

Leave to cool completely, then place in the fridge for at least 2 hours, or overnight.

Heat the oil in a high-sided pot.  You need enough oil to let the panissa float while cooking.

While the oil is heating, take the block of mixture out of the tin. Cut it into thick strips or bite-sized cubes.  Cubes are easier to handle, as they don't fall to pieces so easily.  If the knife sticks, wet it between cuts.

Fry the cubes in the oil until golden-brown. Drain on a paper-towel.

Sprinkle with salt and eat immediately.