Instructions: Preheat oven to 375 degrees.

Place water and salt in a large mixing bowl. Whisking the water constantly, add the chick pea flour in a thin stream, paying careful attention not to form lumps, until all is blended. Whisk in 1/2 cup olive oil and rosemary leaves and mix well. Allow to stand 2 hours.

Spread bottom and sides of a 14-inch by 10-inch brownie pan with remaining oil and pour in batter. Place in oven and cook until edges are golden brown, about 30 to 35 minutes. Remove, cut into wedges and dust with black pepper. Serve warm or at room temperature.

This recipe yields 4 servings.

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.