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  • 200g chickpeas flour
  • 600 ml water
  • 40g Extra virgin olive oil
  • Salt
  • Rosemary (optional)


Place the chickpeas flour in a bowl and slowly pour the water over it. Mix with a whisk to avoid the formation of clots.

Cover the mixture and let it rest for 4 to 10 hours, stirring occasionally to remove the sediment.

Then add extra virgin olive oil, salt and rosemary and mix. Oil a baking pan and add the mixture.

Bake in pre-heated oven at 250 degrees, keeping the pan on the bottom for the first 10 minutes and then move it up for other 15 minutes. In a ventilated oven, the temperature is 220 degrees for the first 8 minutes and then 250 degrees.