Chickpea Farinata with Rosemary. 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. Put the water into a large bowl.
Sprinkle the rosemary leaves over the top and return to the oven. This is my version of the Italian chickpea pancake, farinata. I learned that there are French version of this as well. You can have Chickpea Farinata with Rosemary using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Chickpea Farinata with Rosemary
- It's of Gram/besan flour.
- You need of warm water.
- It's of olive oil.
- It's of rock salt.
- Prepare of Ground pepper.
- Prepare of fresh rosemary leaves.
- It's of olive oil for frying.
It is really delicious and a good. 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. Farinata Genovese was something I first discovered when researching gluten-free eating options in Italy.
Chickpea Farinata with Rosemary step by step
- 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. An unleavened pancake type flatbread made simply with chickpea flour - change toppings according to your mood! Depending on where you are in Italy or the South of France it has different names: Farinata in Liguria, Socca in Nice, Panissa in Genoa.