1) In a bowl pour 9 dl of cold water. Dilute in the water the chickpeas flour while mixing. Leave it to stand for an hour. When on the surface of the bowl there will be a foam (due to the contact between water and flour), remove it.
2) Take 2 round baking pans of 26 cm of diameter and grease them with oil. Pour the made up and add a pinch of salt and a drizzle of oil.
3) Bake them in the oven pre-warmed at 220 °C for 30 minutes. Serve the “farinata” with the confit of red onion, after having spice up with a pinch of pepper.