Chickpea Bread with Chestnuts

Ingredients

• 1 kg chestnuts
• 2 tbsp olive oil
• 2 tsp fennel seeds
• Salt
• 400 g chickpea flour
• 5 tbsp olive oil
• 2 sprigs Rosemary
• Pepper

Instructions

1. 1.

   Score the chestnuts on the convex side with a sharp knife in a crisscross pattern, place them on a damp baking sheet and roast at 250°C for 10 minutes. Let cool, then remove from shells.

2. 2.

   Heat oil in a pot, sauté chestnuts with fennel seeds, add salt and steam over low heat for 5 minutes. Serve chestnuts hot.

3. 3.

   Whisk flour with salt and 400 ml cold water in a bowl, cover and let rest for 4 hours.

4. 4.

   Oil the oven’s baking pan well. Remove rosemary from stems, spread chickpea batter in the pan, drizzle remaining oil on top, sprinkle rosemary, season with salt and pepper.

5. 5.

   Bake at 200°C for 25 minutes, then cut into pieces before serving.