Porridge with Onions

Servings: 4
Prep time: 20
Cooking time: 40
  1. Should be prepared in advance. Pour 620 ml of water in a bowl. Stir in slowly the chickpea flour, stirring with a whisk for several minutes until the mixture is smooth and fluid.
  2. Remove the foam from the surface and any lumps with the aid of a skimmer. Then let the dough rest for at least an hour.
  3. Finely chop the spring onions, including the green more tender part, add them to the mixture along with 3 or 4 tablespoons of olive oil, a good pinch of salt and mix the various ingredients well.
  4. Oil generously a baking pan with low edge by about 35 cm in diameter. Pour evenly the porridge and sprinkle the surface with the remaining oil. The thickness should be approximately half a centimeter.
  5. Bake at 220 ° C for about 40 minutes (but check first). The porridge is ready when it will form a beautiful golden crust. Remove from the oven and, if desired, sprinkle with a generous grinding of black pepper. If you want to prepare the porridge for more people, please note that the ratio of the ingredients is fixed: for every 100 grams of chickpea flour serve 250 ml of water. The secret of this dish is to use the pan size according to the amount of preparation: the height of the dough must always be half a centimeter