G-Free Chickpea Flatbread With Fava Puree

• Chickpea Flatbread
• 2 1/2 cups water
• 1 3/4 cups chickpea flour
• 1 teaspoon salt
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Herbes de Provence
• 1 teaspoon dried oregano
• Fava Puree
• 1 cup fresh favas or soaked dry favas
• 1 teaspoon extra virgin olive oil
• 2 tablespoons pesto, homemade or store-bought

1. Combine the water, chickpea flour, salt, olive oil, and herbs in a large bowl and whisk together until fully combined. The consistency is very watery. I keep the extra in a jar in the fridge so it's ready to go whenever I want a snack.
2. Oil a frying pan with a teaspoon of extra olive oil and pour in enough batter to just cover the bottom. It should not be thick. Bake at 350 degrees for 20 minutes or until browned on the edges and starting to crisp. Allow to cool in the pan for 5 minutes.
3. Blanch the fava beans in salted boiling until they are tender, about 5-8 minutes. Allow to cool and blend in a food processor with the olive oil and salt and pepper to taste.
4. Combine the fava puree with the pesto, and serve in a thin layer on the flatbread. I like to sprinkle some chopped sundried tomatoes on top with some arugula.

chickpea, water, chickpea flour, salt, extra virgin olive oil, herbes, oregano, puree, fresh favas, extra virgin olive oil, pesto

Taken from food52.com/recipes/24034-g-free-chickpea-flatbread-with-fava-puree (may not work)