That's the basic recipe for farinatas--equal parts chickpea flour and water, plus a bit of salt and a generous amount of pepper. If you get really fancy you can add rosemary and thinly sliced onions. It's so simple.
Adapted from this NYtimes recipe
1 cup chickpea flour
1 cup warm water
4 tablespoons olive oil
1 tsp sea salt
Pepper, be generous
3 sprigs of rosemary finely chopped
½ large onion, sliced thinly
1. Preheat the oven to 450°F. Put a cast-iron skillet in the oven while it’s pre-heating to warm it up.
2. In a medium sized bowl, mix the chickpea flour and water together. Use a whisk, and stir until smoothly integrated. Mix in 2 tablespoons olive oil. Add the onions and rosemary right before you put the batter in the skillet.
3. When the oven is heated, carefully take the cast-iron skillet out of the oven and coat bottom with 2 tablespoons of olive oil. Pour batter evenly over the bottom of the skillet and cook for 12 minutes. Slice it up like pizza and serve with some olive tapenade as an appetizer. You might have to make a second one!