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You'll need

130 gm chickpea flour (also called besan) 60 ml (¼ cup) olive oil To serve: rosemary, extra-virgin olive oil and wild black olives (see note)


  • 01
  • Combine chickpea flour and 1 tsp salt in a bowl, gradually whisk in 280ml cold water until smooth, then whisk in half the oil. Place in a jug, cover with plastic wrap and rest at room temperature (3 hours).
  • 02
  • Heat a grill to very high. Add remaining oil to a 25cm flameproof frying pan (ideally cast iron) and place under the grill. When pan is very hot, carefully add a third of the batter, swirl to cover base and grill until blistered and beginning to scorch around the edges (4-5 minutes). Transfer to a chopping board and repeat with remaining batter, adding extra olive oil to pan between batches if necessary. Scatter with rosemary, sea salt and plenty of freshly ground back pepper, drizzle with extra-virgin olive oil, cut into wedges and serve hot with olives.

Note Wild black olives are available from select delicatessens; otherwise substitute other small black olives.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2015

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