Serves: 4 to 6
1 cup chickpea flour
1 teaspoon salt
1 large shallot, thinly sliced
2 teaspoons fresh thyme leaves
1. Preheat the oven to 450 degrees F. Place a 12-inch cast iron skillet on a rack in the upper half of the oven.
2. In a medium mixing bowl, whisk the flour and salt together until incorporated. Slowly pour in 1 cup of lukewarm water (you can test it on your forearm—it should feel slightly warm on your skin) while whisking. Stir until the liquid is absorbed and the batter is smooth. Cover and allow to sit until oven is hot. Note: The batter can also sit for up to 24 hours.
3. Stir in 2 tablespoons of olive oil, the shallots, and the thyme.
4. Remove the hot pan from the oven and add 2 tablespoons of olive oil—enough to coat the bottom with a thin layer. Swirl the oil around the pan so it's well coated. Pour in the batter and swirl the pan so it forms an even layer.
5. Bake the chickpea cake in the oven for 12 minutes, until firmly set. Remove the pan from the oven and brush some additional olive oil on top of the cake so it gets browned and crusty (you can skip this step if you like). Place the pan under the broiler for 3 minutes, until the top is golden brown.
6. Cut into squares or wedges and serve immediately with some fresh ricotta or eggplant caponata on the side.
Nutrition score per serving:
102 calories, 6g fat, 9g carbs, 4g protein
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