It’s a cosy, satisfying addition to a main, or just a lovely treat to have to hand for any time of day that needs cheering up.
2 cups chickpea flour
3 large sprigs rosemary, stripped and chopped roughly
1 tsp sea salt flakes
60 ml olive oil
Sieve the chickpea flour into a large bowl adding half the sea salt and 2 cups of luke-warm water. Whisk together to a thin batter the consistency of double cream.
Cover and leave for at least an hour or overnight.
When you’re ready to bake, line and grease an 8-inch spring-form cake tin with a glug of olive oil and place in the oven to heat.
Add the olive oil and half the rosemary into the thickened batter and mix well. Pour into the tin.
Place in the oven at 220° for 20 – 30 minutes, until browned and crisping at the edges.
Remove and sprinkle with the remaining salt and rosemary. Slice into triangles and serve warm.