CHICKPEA PANCAKE (LA FARINATA)
Steps:
- The process is similar to making a regular pancake. Combine the chickpea flour and enough of the water in a mixing bowl to make a thick batter, stirring to dissolve any lumps. Add the remaining water until the batter is the consistency of tahini or thick pouring cream. Add a teaspoon of oil and the salt; mix well. Let sit at room temperature for 30 minutes, or cover and refrigerate for up to 2 days. Just before serving, heat 2 tablespoons of the oil in a large nonstick skillet (10-12 inches) over medium-high heat, and then add the rosemary. When the oil is hot (after about 30 seconds), the rosemary will start to 'jump' in the skillet. Pour half of the batter into the skillet. It should cover the bottom of the skillet to a depth of about 1/8 inch. Cook for 1-2 minutes, until the pancake is set crisped and golden underneath. Carefully turn over and cook for 30 seconds to 1 minute. Slide onto a serving plate. Cut into wedges, sprinkle with salt and generous grindings of pepper. Serve immediately. Cover and refrigerate the remaining batter for up to 2 days. NOTE: If making a second pancake right away, you'll need the leaves from a second sprig of rosemary and another 2 tablespoons of oil for the skillet. NUTRITION per serving (based on 12): 36 calories, 2g protein, 4g carbohydrates, 1g fat, 0g saturated fat, 0 mg cholesterol, 94 mg sodium, 1g dietary fiber, 1g sugar
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