This amazingly simple and naturally gluten-free recipe is from La Cucina Povera, the food of the poor. Made simply from chickpea flour and seasonings, it’s high in protein and deeply satisfying with a crisp exterior and a creamy, richly flavored inside.
Makes 2-4 servings
- 1 ½ cups chickpea flour
- 2 cups lukewarm water
- 1 ½ teaspoons sea salt
- ½ teaspoon minced fresh rosemary or basil
- 5 tablespoons extra virgin olive oil
- Fresh ground black pepper, to taste (optional)
Step By Step Instructions:
Combine chickpea flour and water in a bowl; whisk briskly until batter is smooth (this takes a bit of effort). Cover bowl with a towel or plate and let stand at room temperature for 2 hours. If a foam forms, skim as much as possible from top of batter without taking too much of the mixture. Whisk in salt, rosemary, and 3 tablespoons olive oil into batter.
Preheat oven to 500oF.
Place a 10-inch cast-iron skillet over high heat until very, very hot. Pour remaining 2 tablespoons olive oil in skillet and swirl to coat bottom and sides of skillet. Continue to heat until oil shimmers and dances.
Quickly pour batter into hot oil. Carefully transfer skillet to preheated oven and bake until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.