Cecina or chickpea farinata is somewhat like a large chickpea crepe, cooked on pizza-sized copper pans in wood-burning or electrical ovens.
In a large bowl, pour the chickpea flour and add little by little 1 and ½ liter of water; mix carefully in order to avoid any flour lumps.
Season with salt, and let rest for the night or for a minimum of four hours. After this period, there should be a layer of foam on the surface; remove it with a spoon; prepare a terrine (you can chose the size depending on how thick you want the farinata to be) that has been greased with the olive oil.
Preheat the oven to 250°C. Pour the chickpea mix, stir with a wooden spoon, until the oil is completely absorbed by the farinata.
Place in the oven. Bake for about 1/ hour or until it is golden in color. Sprinkle with pepper and serve hot.
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