Also known as socca, farinata is a simple Italian flatbread type of pancake made of chickpea flour. I've made it before with Ottolenghi's recipe, but wanted to try Ruby Tandoh's recipe with rosemary and garlic, which actually tasted better if you ask me. It's quick and easy to make, and nice with a salad or something on the side.
Makes 8-10 large pancakes
2. Combine the chickpea flour, salt and pepper in a large bowl. Strain in the infused oil through a sieve (discarding the rosemary leaves and garlic), and add a little of the water. Stir to combine, then add the remaining water gradually until the mixture slackens to the consistency of a thick batter.