Preheat oven to 450°F. Place a 12-inch cast iron skillet in the oven.

Whisk together chickpea flour, salt, and pepper in a large bowl. Whisk in 1 cup of water and 2 tablespoons of evoo. Allow batter to sit for 10 to 15 minutes. The batter should be thick but pourable. If it's very thick, add the remaining ½ cup of water.

Remove skillet from the oven and coat with 2 tablespoons evoo.

Pour batter into the skillet and bake at 450°F for 15 minutes, or until it's firm throughout and gently golden on the edges. Drizzle 1 or 2 tablespoons evoo on the top of the batter and continue cooking for 5 to 7 minutes more, until the top is crispy and lightly golden.

Cut into wedges and serve with Roasted Carrots, salad, caramelized onions, pulled brisket, fish, chicken. Or as they do in the south of France and parts of Italy, just plain.