Chickpea Flatbread with Rosemary and Cherry Tomatoes

Ingredients

• 3/4 cup chickpea flour
• 3/4 cup water
• 3 tablespoons avocado oil
• 1 chopped fresh rosemary
• 1 halved cherry tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon balsamic vinegar(optional)

Instructions

1. 1

   Whisk chickpea flour, water, 1 tablespoon avocado oil, salt, and black pepper into a smooth batter; rest 10 minutes.

2. 2

   Heat 1 tablespoon avocado oil in an oven-safe skillet over medium-high heat and pour in the batter.

3. 3

   Cook 4 minutes until the bottom is crisp, then drizzle with remaining avocado oil and place under the broiler for 4 minutes until blistered.

4. 4

   Meanwhile, sauté cherry tomatoes with chopped rosemary in a small pan for 4 minutes until they burst.

5. 5

   Cut the flatbread into wedges, top with the blistered tomatoes, and finish with a few drops of balsamic vinegar.