Instructions
Follow the steps and taste along the way.
Mix the batter
Whisk the chickpea flour with the water, 15 ml olive oil, 3 g salt, and pepper until smooth and thin. Let it rest for 15 minutes. Meanwhile, preheat the oven to 220 °C.
Roast the broccoli
Break the broccoli into small florets. Toss with 10 ml olive oil, 1.5 g salt, and the oregano. Spread in a single layer on a baking sheet and roast at 220 °C for 18–20 minutes, until the florets are tender and their edges are beginning to brown.
Soften the onion
Slice the onion into thin strips. Cook it in a pan with 5 ml olive oil over medium-low heat for 10–12 minutes, stirring occasionally. It should soften and turn sweet, but not burn.
Bake the chickpea flatbread
When the broccoli is done, remove it and increase the oven temperature to 230 °C. Leave a dry, ovenproof pan about 26 cm in diameter in the oven to heat for 8–10 minutes. Carefully remove the pan, add the remaining 5 ml oil, and swirl to coat the bottom. Pour in the batter and bake for 9–11 minutes, until the surface is set and the edges come away easily from the pan.
Finish and serve
Arrange the broccoli and onion over the baked flatbread, then crumble the goat cheese on top. Return it to the oven for 2–3 minutes, just until the cheese softens. Toss the arugula with finely grated lemon zest and 20 ml lemon juice. Cut the flatbread into three pieces and serve warm with the arugula.
