Chickpea and Zucchini Flatbread

Ingredients

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• Chickpea Flour Chickpea Flour 300g 2 & 1/2 cups
• Extra Virgin Olive Oil Extra Virgin Olive Oil 40ml 1/5 cup
• Sea Salt Sea Salt 2 pinches 2 pinches
• Ground Black Pepper Ground Black Pepper seasoning seasoning
• Zucchini Courgette 40g 1/3 cup
• Water Water 500ml 2 cups

Instructions

1. 1.Sieve the chickpea flour into a large bowl, add salt and pepper and mix with a kitchen whip. Keep mixing while pouring the water and continue until a homogeneous and fairly liquid compound is obtained. Let it rest covered with a canvas from 30 minutes to 3 hours.
2. 2.After this time, turn on the oven, put the oil on a baking tray and allow it to get warm for about a minute in the hot oven in order to heat the oil (watch out not to burn it!).
3. 3.Then pull out the pan, take the mixture of water and chickpea flour, mix again and pour it into the pan.
4. 4.Distribute the rosemary or (optional) the sliced courgette (zucchini) or other vegetables on the surface and bake for 30-40 minutes to about 220°.
5. 5.Let it cool a bit, then cut into squares and serve warm, or when it cools down, alone or with cheese or prosciutto di Parma on top.

Nutritional Information

• Calories:
  179
• Fat:
  7g
• Sodium:
  35mg
• Carbs:
  23g
• Sugar:
  1g
• Protein:
  8g