To do absolutely. Chickpea paste cooked in a thin, crispy crepe, perfect for dipping in hummus or to accompany soups or a hearty vegetable stew.
MAKES 8 slices
TAKES 40 mins (handling time 10 minutes)
150g chickpea flour (gram)
5 tablespoons of olive oil
1¼ teaspoon sea salt, plus extra to sprinkle on top
good pinch of black pepper
1 red onion, thinly sliced
20 pitted black olives, halved
6 sprigs of rosemary
- Place the flour in a large pitcher or mixing bowl and slowly pour in 300ml water, whisking as you go.
- Preheat the oven to its highest temperature. Take your largest loaf tin, about 30cm x 22cm (if you don’t have one that big, use two smaller tins about 22cm x 18cm). Grease the bottom and sides with 1 tablespoon of olive oil and place in the oven to reheat.
- Whisk the remaining 4 tablespoons of olive oil into the flour mixture, along with the salt and plenty of black pepper.
- Remove the hot pan(s) from the oven, pour in the batter and top evenly with the onion, olives and rosemary sprigs. Bake for 30 minutes until deep golden brown and crispy on top. (Check after 20 minutes and lower the temperature to 220C/200C fan/gas 7 if it’s too dark.) Let the farinata cool in the pan(s) for 15 minutes (if you can wait that long!) before cutting into eight slices (or quarters, if using two cans) and serving with an extra pinch of salt on top.
VARIATION Swap half the olives for 6 anchovies.