Farinata: the delicious chickpea bread


Whether you’re gluten intolerant or you just like chickpeas, Farinata is the bread for you!

This ancient Italian recipe is a great substitute to bread and it also replaces frittatas quite well! It is an incredibly nutritious, easy to make and rather inexpensive food that is definitely worth rediscovering!

1 cup Chickpea Flour 1 + 3/4 cup Water 3/4 teaspoon Sea Salt or 1/2 teaspoon Table Salt 1 teaspoon, at least, ground Black Pepper 5 tablespoons Olive oil, divided 1/2 large Onion, thinly sliced, optional 1 tablespoon fresh Rosemary, optional.

1. Sift chickpea flour into a bowl; add salt, then slowly add the water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit for 3 hours, or up to 12. The batter will thicken and should be about the consistency of heavy cream.

2. Preheat oven to 400 degrees. Put a well-seasoned or cast-iron skillet 12-inch pizza pan over medium high heat and add 2-3 tablespoons oil into heated pan, swirl to cover pan evenly. When the oil is hot add onion and let it cook for one minute and remove from heat when golden. Make sure to remove with a spoon the thin froth that forms on top of the batter and dispose. Pour the onion in batter and pour batter in baking a tray.

3. Drizzle a little olive oil over top and sprinkle with Rosemary. Bake for 20-40 minutes until it is no longer soft in the middle and it is firm with the edges set with a golden brown colour on top (you can broil the top for a few minutes). 4. Allow to set for a few minutes and then carefully remove from pan to a cutting board using two spatulas. Allow to cool briefly. Cut into wedges and season generously with black pepper. Best served warm.




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