Ligurian Farinata di Ceci with Rosemary and Black Pepper

⏱ 250 min · Serves 4

A golden, crisp-edged chickpea pancake from the Italian Riviera — nothing but chickpea flour, water, good olive oil and rosemary, blasted in a screaming-hot oven until the top blisters and the middle stays custardy. Serve in wedges with a cold glass of white.

Per serving: 347 kcal · 10.5g protein · 26.0g carbs · 22.5g fat

Ingredients

• 200g chickpea (gram) flour
• 600ml lukewarm water
• 1 tsp fine sea salt
• 6 tbsp extra virgin olive oil (about 80ml), plus extra for the pan
• 1 tbsp fresh rosemary leaves, roughly chopped
• 1 tsp coarsely cracked black pepper
• Flaky sea salt, to finish

Method

1. Sift the chickpea flour into a large bowl. Whisk in the lukewarm water a little at a time to make a smooth, thin batter with no lumps — it should be the consistency of single cream.
2. Stir in the fine salt, cover, and leave at room temperature for at least 3 hours (or up to 8, or overnight in the fridge). This removes the raw, bitter edge.
3. Skim off and discard the foam that has risen to the surface. Whisk in 4 tbsp of the olive oil until fully emulsified.
4. Heat the oven to its maximum, ideally 250C/230C fan, with a 30cm round shallow metal pan or heavy oven tray on the middle shelf for 15 minutes.
5. Carefully pull out the hot pan, pour in the remaining 2 tbsp olive oil and swirl to coat. Pour in the batter — it should be about 5mm deep — and scatter over the rosemary and black pepper.
6. Bake for 20-25 minutes, until the top is deep golden with blistered, almost-burnt patches and the edges pull away from the pan. Finish under the grill for 2 minutes if you want more colour.
7. Rest 3 minutes, sprinkle with flaky salt, cut into rough wedges and eat hot with your fingers.