Serves: 4 people Difficulty ': Media Preparation time: 25 minutes + 1 hour rest INGREDIENTS 200gr. chickpea flour 600ml. water 2 tablespoons extra virgin olive oil salt pepper PROCEDURE -------------------------- Mix the flour with water, oil and a pinch of salt. The dough should be smooth. Let stand for 1 hour.
Grease a baking dish, pour the mixture into a thick top 1/2cm. Bake already 'hot 200-230 degrees, until it will be' formed a crust on the surface. Remove from the oven and, as desired, sprinkle with a pinch of pepper and a few rosemary needles. MAYBE NOT KNOW THAT ... The porridge and 'a special' typical of Liguria.
Its origins date back about 2000 years ago, when soldiers used to prepare a mixture of water and chickpea flour that letting it cook in the sun, thus obtaining 'a kind of bread nutritious and inexpensive. Porridge and 'in fact, a simple dish made with a few simple ingredients, and only with time and this dish' was enriched with onions, cheese or fish. 
Grease a baking dish, pour the mixture into a thick top 1/2cm. Bake already 'hot 200-230 degrees, until it will be' formed a crust on the surface. Remove from the oven and, as desired, sprinkle with a pinch of pepper and a few rosemary needles. MAYBE NOT KNOW THAT ... The porridge and 'a special' typical of Liguria.
Its origins date back about 2000 years ago, when soldiers used to prepare a mixture of water and chickpea flour that letting it cook in the sun, thus obtaining 'a kind of bread nutritious and inexpensive. Porridge and 'in fact, a simple dish made with a few simple ingredients, and only with time and this dish' was enriched with onions, cheese or fish.
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