In a medium bowl, stir together the chickpea flour with 2 cups of water. Cover and allow the mixture to rest for 4 to 12 hours.

Preheat the oven to 500 degrees Fahrenheit. Use a spoon to scoop any froth that has developed on the top of the chickpea mixture and discard the froth. Add the remaining cup and tablespoon of water to the mixture and stir until smooth. Add the rosemary, salt, thyme, and pepper and stir to combine. Pour the olive oil into a 12-inch skillet or copper pan, then pour in the batter and immediately place it in the oven on the second rack from the top.

Bake until the pancake develops lightly golden spots on top, is no longer very jiggly in the middle, and pulls away from the sides slightly, about 17 minutes. Remove from the oven and allow to cool for 20 minutes before topping with the yogurt, pomegranate seeds, micro greens, roasted squash, and caramelized onions and slicing and serving.

Preheat the oven to 375 degrees Fahrenheit. Cut the squash vertically inside and scoop out and discard any seeds. Rub the interior with the olive oil and sprinkle with salt and pepper. Place the squash on a baking sheet, inside facing up, and roast until soft when pricked with a fork, about 50 minutes. Allow to cool for 10 minutes before cutting it into 1/2-inch thick slices and peeling the skin off of each slice.

While the squash is roasting, you can caramelize the onion. Heat the olive oil in a medium frying pan over medium high heat. Add the onions and cook until softened and transparent, about 5 to 8 minutes, stirring every couple minutes. Reduce the heat to low and continue cooking until the onions are golden and smell slightly sweet, about 40 minutes, stirring every 5 minutes.