I know I'm late to this post but, on infrequent occasions i make various meals from fermented chickpea flour: flatbreads, steamed cake or socca/farinata. What i do is similar to making a sourdough bread starter - i first grab a small bowl, add the flour and break any clumps, then i add water a bit at a time until i have a smooth but not too viscous consistency, ignoring the smaller clumps as the water and bacteria will eat through them, (optional: i cover this bowl with a plate to keep any insects away), then i transfer the bowl to the oven without the light on or a kitchen cabinet, and in 2 or 3 days this starter will ferment, expand and rise significantly. Now you take a larger bowl to make the main batch, adding however much flour you need (and salt and spices if preferred), breaking the large clumps adding some water and then the starter, mixing those together roughly and adding the necessary remaining water once you have smooth batter. This batter should form visible bubbles, expand and rise overnight with a foamy inner mass. You can then whisk this batter for a few minutes and cook with it however you please.
