Chickpea Pancake with Rosemary Recipe

Chickpea Pancake With Rosemary Recipe

Ingredients

Makes 6 servings

• 1 cup water
• 1 cup chickpea flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 teaspoons chopped fresh rosemary Freshly ground black pepper

Method

1. In a large mixing bowl, whisk together the water and the chickpea flour until the mixture is very smooth
2. Add the oil, salt and rosemary and mix until smooth and well blended
3. Set aside at room temperature for at least 30 minutes or up to 4 hours
4. (Cover if leaving out for longer than an hour
5. Preheat the oven to 425°F
6. Lightly oil a 12-inch pizza pan or large cast-iron skillet and heat in the oven until hot
7. Carefully remove the pan from the oven and pour the batter into the pan
8. Bake until the top is firm and the edges are golden brown, about 15 minutes
9. Be sure that the pan lies very flat in the oven, or the mixture will be too thick and undercooked on one side and too thin and overcooked on the other
10. If the top seems undercooked, cook it in the broiler for a minute to brown it lightly
11. To serve, sprinkle with freshly ground pepper to taste and cut into slices
12. Serve immediately

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