1 cup chickpea flour
2 cups water
2 tbsp extra virgin olive oil
2 tsp salt
1 tsp pepper
1 tsp anise seeds, crushed
2 tbsp fresh parsley, chopped
3 tbsp capers
⅓ cup black olives
1 sprig parsley
1 tbsp extra virgin olive oil
In a bowl whisk the chickpea flour, water and extra virgin olive oil until smooth. Add anise seeds, salt, pepper and parsley.
Transfer the mixture to a saucepan over medium-low heat and bring to a boil. Stir constantly for around 2-3 minutes or until thickens.
Quickly spread onto a lined baking tray.
Allow to cool in the fridge for an hour.
Cut into thick squares.
Shallow fry in oil for 2-3 minutes or until puffed, turning occasionally. Drain on a paper towel.
Sprinkle with salt, mint, parmesan and parsley.
Finely chop or blend all of the ingredients for the tapenade and stir through.
Serve with tapenade and caponata.