These crisp, savory chickpea-and-olive-oil pancakes are local to Nice, on the Mediterranean coast. Serve them with a green salad as a light lunch or with an aperitif as a late-afternoon snack.
- Yield: Makes 8 wedges
Source: Martha Stewart Living, April 2005
- 2 1/2 cups chickpea flour
- 1/2 cup extra-virgin olive oil, plus more for skillet
- Coarse salt and freshly ground pepper
- 1 tablespoon chopped fresh rosemary
Preheat broiler with rack 8 inches from heat. Stir together flour, 2 cups water, the oil, and 1 tablespoon salt.
Oil a 12-inch cast-iron skillet; pour in batter. Broil until golden brown, 3 to 4 minutes. Bake at 400 degrees, until set, about 6 minutes. Sprinkle with rosemary; season with salt and pepper. Cut into 8 wedges.