Preheat the oven to 160C fan forced.

In a large mixing bowl, sift the chickpea flour, baking powder, bicarb and salt. Mix until all combined.

Finely dice the fresh rosemary sprigs. Add to the flour mixture with a few grinds of black pepper and stir.

Make a well in the center of the flour and add the olive oil and warm water.

Mix until roughly all combined, and then it's time to roll up your sleeves. Using you hands squeeze the mixture until all combined and a stiff 'dough' has formed.

On a flat surface, place a sheet of baking paper down, and place the dough ball on top. Use your hands to press down the mixture.

Place another sheet of baking paper on top of the flattened dough ball, and use a rolling pin to further roll out the dough as flat as you can get it, without it cracking apart.

If cracks start to form along the sides, use your fingers to merge the dough back together and carefully roll it out again with the rolling pin.

Carefully transfer to a flat baking tray.

Place in the oven at 160C fan forced for 15mins, leaving the top baking paper on top of the dough.

Remove from oven when cooked through, and leave to cool. Gently crack the big cracker into small little ones. If you prefer your crackers extra crunchy, pop them back into the oven for a few minutes to crunch up.

Store in an airtight container for up to 3 days.