Instructions: * Note: Available at Middle Eastern markets and some natural foods stores.

Whisk chickpea flour, salt and pepper in large bowl to blend. Whisk 1 3/4 cups water and 1/4 cup olive oil in medium bowl. Add water mixture to dry ingredients; whisk until batter is smooth. Cover; let stand at room temperature 1 hour.

Preheat broiler. Thoroughly coat 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil. Pour half of batter into skillet, tilting skillet to spread evenly. Broil until golden brown, about 4 minutes. Reduce oven temperature to 450 degrees.

Transfer skillet to oven and bake farinata until knife inserted into center comes out clean, about 3 minutes. Cool. Run spatula around sides of skillet to loosen farinata, then slide out onto cutting board. Repeat with second half of batter.

Cut each farinata into 6 wedges.

This recipe yields 6 servings.

Comments: Figs - of Boston, MA - farinata is very similar to Nicois socca, chickpea-flour cakes with a distinct, nutty flavor. Serve the wedges alongside any green salad.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.