Gluten Free Farinata
Chickpeas pie is a traditional dish from the city of Genoa, but you can also find a similar dish in Nice, called "Socca". It is an excellent vegan pie, full of healthy proteins. You can decorate the pie with some veggies and spices if you like to. I like this version with cherry tomatoes and rosemary.
Equipment
- 1 bowl
- 1 scale
- 1 Dough whisk
- 1 Baking oven tray
- 1 oven Conventional oven
Ingredients
- 200 gr Chickpea flour
- 600 ml water
- 40 ml extra virgin olive oil
- 1 tsp salt
- 12 cherry tomatoes optional
- 2 branches rosemary optional
Instructions
- put the chickpea flour in a bowl and gently pour the water at room temperature
- Mix well with a whisk, taking care not to form lumps, until the mixture is liquid and uniform
- Cover the bowl with kitchen film and let it rest at room temperature for 5hrs (up to 10hrs)
- Pre-heat the oven at 250°C (480°F)
- In the meantime, remove the foam on the surface of the mixture with a skimmer, then add 30ml of olive oil and the salt and mix again
- Oil the baking tray with the remaining olive oil and pour the mixture
- If you like, decorate the pie with cherry tomatoes and some rosemary or any other spice that you fancy
- Bake in the lower part of the oven for the first 15 minutes. After move the tray to the top part of the oven and bake for another 15-20 minutes, depending on your oven, and finish with 3-5min grill, until the farinata is a nice golden-brown color
- Take the Farinata out of the oven and enjoy it hot, sprinkling some basil leaves or pepper if you like. If some farina is left over, it is also nice to eat it cold the day after (keep in the fridge)