Farinata di Zucca (Italian Pumpkin Chickpea Flatbread)

INGREDIENTS

  • 1 cup chickpea flour

  • 1 cup water

  • 1/2 cup pumpkin purée (homemade or canned)

  • 2 tablespoons olive oil, plus more for greasing and drizzling

  • 1 teaspoon fresh rosemary, chopped

  • Salt and pepper, to taste

  • Optional: grated Parmesan or Pecorino cheese, for serving

PREPARATION

  1. Preheat the oven to 450°F (230°C) and place a cast-iron skillet or baking sheet inside to heat up.

  2. In a mixing bowl, combine chickpea flour, water, and olive oil. Whisk until smooth, then stir in the pumpkin purée, rosemary, salt, and pepper.

  3. Carefully remove the hot skillet from the oven, add a drizzle of olive oil to grease the pan, and pour in the batter. Spread evenly.

  4. Bake for 15-20 minutes, or until golden and crisp on the edges.

  5. Optional: sprinkle grated cheese on top. Serve warm, drizzled with a bit more olive oil.

find all ingredients at fruiterie dollard!