Cecina [Chickpea pie]

Ingredients

gr 300 chickpea meal
water
½ glass olive oil
salt

Method

This is yet another of the many regional breads made in Italy. Place the chickpea meal in a large bowl and whisk with a wooden spoon, adding enough water to form a thick batter with no lumps. Add the oil and a generous dash of salt. When the compound is smooth, pour into a non-stick baking pan, filling to a thickness less than 5 mm. Bake in a preheated oven at 200°C for about 10 minutes or until a thin crust forms on the surface. Transfer to a warm serving dish, sprinkle with freshly ground pepper and serve at once with a platter of sliced cured meats.