Chickpea Farinata - an Italian Vegetarian Recipe
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Farinata originates in southern Italy, and is not something that too many people in the UK have come across. It is based on a chickpea flour batter which is baked in the oven either plain or, as in this vegetarian recipe, with added herbs, spices and vegetables. The end result is something like a frittata or flat bread. However, there are no eggs involved and no wheat or gluten, making it ideal for anyone with intolerances to these foods.
The slabs of farinata can be eaten hot or cold, and make a very tasty and different packed lunch or picnic. The recipe is very easy to make, although the chickpea batter does need to be left to stand for at least two hours before cooking.
Chickpea Farinata Recipe
The following recipe is adapted from the Cranks Bible by Nadine Abensur, a fantastic vegetarian cookbook which proves that vegetarian food can be interesting, delicious and either healthy or indulgent!
Ingredients
- 250g/9oz chickpea flour, sieved
- 750ml/1.25 pints warm water
- 1tbsp sea salt
- 1tsp ground cumin
- Juice of 1 lemon
- Freshly ground black pepper
- 6 tbsp olive oil
- 1 red pepper, chopped
- 2 medium red onions, chopped
- 2tbsp flat leaf parsley, chopped
Preparation Method
- Pour the warm water into a large bowl. Gradually whisk in the chickpea flour, ensuring there are no lumps. Stir in the salt and leave to stand in a warm place for at least two hours, covered with a tea towel.
- Pre-heat the oven to 230°C/450°F/gas mark 8.
- Meanwhile, gently fry the onions until beginning to caramelize. Add the red pepper and continue to fry until soft.
- Put 1tbsp olive oil in an oven-proof dish or tray and heat in the oven until the oil is smoking.
- Stir in the cumin, black pepper, lemon juice and the rest of the olive oil to the rested chickpea batter. Then stir in the chopped parsley.
- Pour the batter into the heated dish to a depth of about 1cm/0.4 inch. Add the cooked red pepper and onions.
- Bake in the oven for about 20-25 minutes until the farinata is fully set and golden on top and a little crispy around the edges.
- Remove from the oven and allow to cool a little before cutting the farinata into slabs. Serve either warm or cold.
Recipe Variations
- Any suitable combination of herbs may be used instead of parsley, such as coriander or basil.
- Similarly, the cook can experiment with different vegetables. Halved cherry tomatoes and garlic, or roasted aubergine and wilted spinach make delicious alternatives.
- For an extra kick, dried chilli flakes may be added to the batter.
- A depth of about 1cm for the batter is recommended in this recipe. A shallower batter will give a thinner, more crispy farinata. A deeper batter will produce chunkier, more substantial slices of farinata. Both work well, depending on personal preference and size of dish or tray available. Allow a little extra cooking time if making a deeper batter.
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