Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, chickpea farinata with rosemary. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Try out this chickpea and rosemary pancake from Liguria. Farinata (also known as socca in France) is very quick to make and also naturally vegan and It is usually flavoured with rosemary, but as is the case with many Italian dishes, recipes differ from town to town - red onion is another common topping. Farinata Genovese with Rosemary is a vegan and gluten-free pizza made with chickpea flour from the Liguria region of Italy. Light crisp and brimming with fragrant rosemary flavor.
Chickpea Farinata with Rosemary is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Chickpea Farinata with Rosemary is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have chickpea farinata with rosemary using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chickpea Farinata with Rosemary:
- Make ready 1 cup Gram/besan flour
- Take 1 1/2 cup warm water
- Prepare 3 tbsp olive oil
- Prepare 1/2 tsp rock salt
- Get 1/2 tsp Ground pepper
- Make ready 1 tbsp fresh rosemary leaves
- Take 2 tbsp olive oil for frying
Sprinkle the rosemary leaves over the top and return to the oven. Avi from the River Cafe shows you how to make a delicious savoury flatbread called Farinata - flavoured with rosemary. Well, more importantly what is farinata? I bet you've never made it.
Instructions to make Chickpea Farinata with Rosemary:
- Whisk together your warm water and Gram flour. Leave it to rest, ideally overnight but for at least 2 hours.
- When your ready to use the batter, whisk in the 3 tbsp olive oil, salt and some black pepper. Preheat your oven to 200 C.
- Heat an oven proof frying pan on the hob. Add the olive oil and heat until almost smoking. Add the rosemary and let it sizzle for a minute or so and flavour the oil. Then pour your batter into the pan, swirl it round to coat the bottom and let it sit on a medium heat for a few more minutes to form the base.
- Put the whole pan into the oven and cook for 10-12 minutes until golden and firm on top. Cut into wedges and serve.
Well, more importantly what is farinata? I bet you've never made it. A specialty of Italy's Liguria region (and virtually identical to the socca of Nice), it's a simple blend of chickpea flour, water, olive oil, a touch of sea salt, freshly ground. An unleavened pancake type flatbread made simply with chickpea flour - change toppings according to your mood! Combine chickpea flour and water; whisk well to combine.
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