A chickpea farinata rich in flavor and with a soft center, enriched with thin potatoes and spices that enhance the flavors. Perfect as an appetizer or main dish!
In a bowl, mix the chickpea flour with the water, pouring it in a little at a time and whisking.
Add the salt, extra virgin olive oil, turmeric, Sichuan black pepper, garlic powder, and rosemary. Keep mixing until you obtain a smooth batter.
Peel the potatoes and cut them into thin slices.
Add the sliced potatoes to the batter and mix well.
Cover the bowl with cling film and let rest at room temperature for 5 hours.
Once the resting time has passed, preheat the oven to 250°C.
Grease a baking tray with extra virgin olive oil or line it with parchment paper.
Pour the mixture into the prepared tray and level it with a spatula.
Bake the chickpea farinata at 250°C for 20 minutes or until golden and crispy on the surface.
Remove the farinata from the oven and let it cool slightly before cutting it into pieces and serving it hot.
Oven
Store in the refrigerator in an airtight container for up to 3 days
It is recommended to serve the chickpea farinata hot, perhaps accompanied by a good craft beer or a glass of fresh white wine.
Italia, Liguria
| Energy (kcal) | 213.57 |
| Carbohydrates (g) | 30.55 |
| of which sugars (g) | 1.6 |
| Fat (g) | 5.53 |
| of which saturates (g) | 0.78 |
| Protein (g) | 9.25 |
| Fibre (g) | 6.01 |
| Salt (g) | 0.3 |
