150g chickpea flour
1 teaspoon salt
375ml water
45ml olive oil
1 teaspoon fresh rosemary, finely chopped

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  1. Pre heat oven to 220 degrees celsius. 
  2. In a large mixing bowl add the chickpea flour and salt then mix to combine.
  3. 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.
  4. Set aside for 1 hour to rest.
  5. 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.
  6. Place into the hot oven for 4-5 mins or until very hot.
  7. Remove pan from the oven, then give the chickpea batter a stir. Pour the batter into the hot pan and sprinkle over the rosemary.
  8. 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. 
  9. Remove from the oven and season generously with salt and pepper, leave to rest for 5 mins.
  10. Cut or tear into whatever shape you wish and serve.