Rosemary Chickpea Flatbread with Tomatoes

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 3 tbsp olive oil
• 1 tbsp fresh rosemary
• 1/2 tsp salt
• 1 cup cherry tomatoes
• 1 clove garlic
• 1/4 cup basil(optional)
• 1/4 tsp black pepper

Instructions

1. 1

   Whisk chickpea flour, water, 1 tbsp olive oil, and salt into a smooth batter; rest 10 minutes.

2. 2

   Heat oven to 450°F with a cast-iron skillet inside for 5 minutes.

3. 3

   Add remaining olive oil to the hot skillet, pour in batter, scatter rosemary over top.

4. 4

   Bake 20-25 minutes until golden and crisp at the edges.

5. 5

   Meanwhile, halve cherry tomatoes and toss with minced garlic, 1 tbsp olive oil, black pepper, and a pinch of salt.

6. 6

   Cut flatbread into wedges, spoon marinated tomatoes over top, and finish with torn basil.