Farinata (Chickpea Pancake) with Green Onions

Slices of this chickpea pancake are sold as street food in Genoa and towns all along the Riviera. The best are baked in wood-fired ovens, but an ordinary home oven and broiler also does a great job. Instead of the scallions, you can top the farinata with fresh rosemary or sage leaves. I serve it cut into strips as an appetizer or with a green salad for dinner. Chickpea flour is available in Italian markets, health food stores, and online.

Serves 8

INGREDIENTS:

• 1½ cups cold water
• 2 cups chickpea flour
• 2 teaspoons salt
• ⅓ cup extra-virgin olive oil
• Coarsely ground pepper
• ½ cup thinly sliced scallions

INSTRUCTIONS:

1. Pour the water into a large bowl.
2. Whisk the chickpea flour and salt into the water until smooth.
3. Add the oil and whisk again.
4. The consistency should be like a thin pancake batter.
5. Let stand at room temperature for 1 hour.
6. Place an oven rack about 5 inches from the broiler and preheat the oven to 450°F.
7. Oil a 12- ×-9- ×-2-inch flameproof baking pan.
8. Stir the batter and pour it into the prepared pan.
9. Sprinkle with coarse pepper to taste.
10. Bake for 5 minutes, or until the pancake begins to firm up.
11. Turn on the broiler and cook until the top is lightly browned, about 5 minutes more.
12. Sprinkle with the scallions.
13. Cut into strips and serve hot.