Prep time: 5 mins plus 1hr resting
Cooking time: 20 mins
150g chickpea flour
1 teaspoon salt
45ml olive oil
1 teaspoon fresh rosemary, finely chopped
Pre heat oven to 220 C.
In a large mixing bowl add the chickpea flour and salt then mix to combine.
Make a well in the middle of the flour mix and slowly add the water whilst whisking until it forms a smooth and thin batter.
Set aside for 1 hour to rest.
When ready to cook add the oil to a small roasting tin approximately 24 x 31 cm or a medium sized cast iron frying pan
Place into the hot oven for 4-5 mins or until very hot.
Remove pan from the oven, then give the chickpea batter a stir.
Pour the batter into the hot pan and sprinkle over the rosemary.
Return the pan to the oven and cook for 10-15 mins or until the mixture has set to a golden-brown colour and is crisp around the edges.
Remove from the oven and season generously with salt and pepper, leave to rest for 5 mins.
Cut or tear into whatever shape you wish and serve.