This traditional Italian recipe was given to me by an Italian friend as a side dish and I have added and few little extra fillings to it to make for a more substantial lunch. This is lovely served warm and becomes nice and quiche-like when served cold.
150g chickpea flour
500ml cold water
3 tbsp olive oil
5 spring onions, finely sliced
1 small packet bacon lardons
1 punnet chestnut mushrooms
In a bowl, mix the chickpea flour and water. Mix well and leave in the fridge for at least 2 hours (but better overnight) to allow the flour to fully dissolve in the water so that there are no lumps.
When you are ready to make the bread, preheat the oven to 180 degrees/ Gas4.
Cook the lardons in a frying pan over a medium heat until starting to brown. Add the onions and mushrooms and cook for 4-5 minutes.
Add the olive oil to the chickpea mixture and stir well.
Take a brownie tin or high-sided baking tray and pour in the chickpea mixture. Then add the fried lardon mixture and distribute evenly across the tin. The mixture should be about 1cm deep in the tin.
Cook in the oven for 30-40 minutes, or until the top of the bread is golden and the bread is firm but springy to the touch.
Serve hot or cold, either on its own or with salad.
For a vegetarian version, simply omit the bacon lardons.