With only a few ingredients, it’s hard to believe the amount of flavor in each bite of this chickpea cake. It’s great on its own, or dipped in a simple marinara sauce.

Serves 8-10

Prep time: 10 minutes (plus time for resting)

Cook time: 30 minutes

Place the flour in a large mixing bowl and slowly add in the water, mixing well so there are no lumps. Mix in the salt.

Cover with plastic and allow to rest at room temperature for at least four hours or up to over night.

Preheat oven 400° F. Stir the mixture again. Pour a small amount of oil into a large baking sheet to cover the bottom (something with a small lip – no higher than ¼-inch). Add the mixture and bake until the cecina is golden, about 30 minutes.

Remove from oven and grind lots of black pepper over the top. Slice and serve warm.