Chloe Coscarelli's Italian cook book.
2 cups warm water
1.5 cups chickpea flour
3 tbsp olive oil, plus more for pan
1 tsp sea salt
1 tsp fresh rosemary
fresh ground black pepper
Mix water and flour in a bowl and let rest for 2 hours.
When ready, preheat oven to 500F. Place a round iron skillet in the oven to warm for 10 mins.
Meanwhile, skim foam off chickpea mix, add oil, salt and rosemary. Remove hot iron skillet from oven, add a bit of oil and swirl around to grease. Carefully pour batter into pan and pop back into oven for about 25 mins, or until lightly browned and crisp. Run a knife around the edges and unmold. Slice up and serve warm.
The leftovers, toasted in the oven the next day, are particularly wonderful with a bit of tomato sauce and vegan mozzarella!