Spiced Chickpea Pancakes (Farinata)
INGREDIENTS
- 200g chickpea (gram) flour
- 500ml water
- 4 tbsp olive oil
- 1 sprig rosemary, leaves picked
- 1 tsp sea salt
- Plenty of black pepper
- 1 red onion, very finely sliced
NUTRITION
Per serving
240
Calories
11g
Protein
28g
Carbs
10g
Fats
METHOD
1
Mix the batter
Whisk the chickpea flour and water in a bowl until smooth. Skim off any foam, cover and rest at room temperature for at least one hour.
2
Heat the pan
Pour two tablespoons of oil into a heavy oven pan and put it in the oven at 230C for five minutes.
3
Pour and bake
Stir salt and most of the rosemary into the batter, pour into the hot pan and scatter the onion on top. Bake for twenty minutes until set and crisp.
4
Finish and cut
Drizzle the remaining oil, scatter the rest of the rosemary and lots of cracked pepper. Cut into small wedges and serve hot.
VEG.ARMY TIP
A blazing hot pan is non-negotiable for the crisp underside. Cast iron is best.
