Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chickpea farinata with rosemary. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
This tasty farinata recipe hails from Liguria and is made from nothing more than chickpea flour, water and olive oil. Simply flavoured with flaky sea salt, freshly ground black pepper and rosemary, it is also completely gluten-free and vegan. This recipe makes two medium pancakes. Quickly remove and pour in the chickpea batter.
Chickpea Farinata with Rosemary is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Chickpea Farinata with Rosemary is something that I have loved my entire life.
To get started with this recipe, we must first 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:
- Prepare 1 cup Gram/besan flour
- Get 1 1/2 cup warm water
- Take 3 tbsp olive oil
- Take 1/2 tsp rock salt
- Get 1/2 tsp Ground pepper
- Prepare 1 tbsp fresh rosemary leaves
- Take 2 tbsp olive oil for frying
Traditionally, farinata is cooked in a wood fire oven. When I spotted her recipe for soft chickpea focaccia (farnita), using chickpea flour, I was sold. The original recipe called for topping the focaccia with onions. However, with a overactive zucchini and rosemary plants in the garden, I made a few substitutions.
Steps 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.
The original recipe called for topping the focaccia with onions. However, with a overactive zucchini and rosemary plants in the garden, I made a few substitutions. As Marcella describes in her book, farinata is a thin, very soft focaccia. 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.
So that is going to wrap this up with this exceptional food chickpea farinata with rosemary recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
