Italian flatbread known as farinata is prepared with chickpea flour and is free of gluten. This dish will undoubtedly end up in your regular rotation. For a more upscale variation of the straightforward farinata, I have added some spring onions and garlic.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 green onion, chopped
- 1 clove garlic, minced
- 1 cup chickpea flour
- 1 cup lukewarm water
- salt and freshly ground black pepper to taste
- 1 pinch ground nutmeg
- 2 tablespoons shredded Gruyere cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
- Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
- Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
- Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.
Nutrition Facts
| Calories | 124 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 37 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Easy & super tasty! Love it.