Ligurian Chickpea Pancake Recipe (Farinata)

Gather the ingredients. Put the water in a bowl. Use a whisk to beat the chickpea flour into the water, stirring briskly to keep lumps from forming. Whisk in a healthy pinch of salt too, cover the bowl with plastic wrap, and let it rest for at least four hours in a warm but not hot place. When the time is up, preheat your oven to 440 F/220 C. Use a slotted spoon to remove the foam that will have formed on the surface of the batter, and then mix in half of the oil, using the other half to oil your pans. Pour the batter into the pans—it should be between 1/4 and 1/2 inch thick or 5 and 10 millimeters. Bake the farinata for 20 minutes, until it has firmed up and become golden. Slice it up and serve it hot, with salt and pepper to taste. Enjoy!