Rosemary chickpea farinata

Ingredients

For 1 serving

• Chickpea flour35 g
• Extra virgin olive oil1 teaspoon
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Method

1. Put the chickpea flour in a bowl and add the water in a thin stream, whisking until the batter is smooth and lump-free; add salt and leave it to rest for 15 minutes.
2. Meanwhile heat a conventional oven to 230 °C; wash and dry the rosemary and strip off the needles.
3. Skim off the foam that has formed on top with a spoon and stir the batter again.
4. Oil a shallow baking tin well, pour in the batter in a thin layer and scatter over the rosemary.
5. Bake on the lowest shelf for 15–18 minutes, until the top is golden and the edges are crisp and dark.
6. Take it out, finish with a grind of black pepper and serve straight away, cut into wedges.