Leek porridge

Mix the chickpea flour and water in a bowl with a whisk so that the flour is completely dissolved, creating a smooth, lump-free mixture; use an immersion blender, if needed. Allow the mixture to rest for a couple of hours. Finely chop the leek and keep it aside. Grease a 34-cm-diameter baking tray with extra virgin olive oil. Add the salt to the mixture of chickpea flour and water, mix carefully and pour gently into the baking tray; spread the leek evenly over the mixture. Bake at 220°C for 15 minutes.