Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, chickpea farinata with rosemary. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chickpea Farinata with Rosemary is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Chickpea Farinata with Rosemary is something that I have loved my whole life.
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. Combine chickpea flour and water; whisk well to combine.
To get started with this recipe, we must first prepare a few components. You can cook chickpea farinata with rosemary using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chickpea Farinata with Rosemary:
- Prepare 1 cup Gram/besan flour
- Get 1 1/2 cup warm water
- Prepare 3 tbsp olive oil
- Take 1/2 tsp rock salt
- Prepare 1/2 tsp Ground pepper
- Get 1 tbsp fresh rosemary leaves
- Get 2 tbsp olive oil for frying
Light crisp and brimming with fragrant rosemary flavor. Farinata Genovese was something I first discovered when researching gluten-free eating options in Italy. Pour the thin batter into the prepared pan and place it in the oven. Our first stop was in Savona where we ate a farinata, (a chickpea flour pancake), with rosemary and another with artichokes.
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.
Pour the thin batter into the prepared pan and place it in the oven. Our first stop was in Savona where we ate a farinata, (a chickpea flour pancake), with rosemary and another with artichokes. All recipes comes from the River Cafe Cook Book Green. Cool completely and store in an air-tight container. The first time I tried farinata, the baked chickpea pancake from Italy, it was dry as particleboard.
So that is going to wrap this up for this exceptional food chickpea farinata with rosemary recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
