A recipe from Tuscany

Preparation: 10 minutes

Cooking: 20-25 minutes

Serves: 4-6 people


butter, for greasing

170 g (1½ cups) chickpea flour  

2 tablespoons olive oil

salt and pepper


Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a large ovenproof dish with butter.

Pour 500 ml (2 cups) water into a large bowl and gradually add the chickpea flour, stirring constantly. Stir in the olive oil and a generous pinch each of salt and pepper.

Pour the batter into an oven-proof sauté (frying) pan or cake tin — the batter should not be more than 1 cm (½ inch) deep.

Bake for about 20 – 25 minutes, until the top is golden brown. Transfer to a serving plate and sprinkle with pepper.

Serve hot.