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!
Step 1 of 10: In a bowl, mix the chickpea flour with the water, pouring it in a little at a time and whisking.
Step 2 of 10: Add the salt, extra virgin olive oil, turmeric, Sichuan black pepper, garlic powder, and rosemary. Keep mixing until you obtain a smooth batter.
Step 3 of 10: Peel the potatoes and cut them into thin slices.
Step 4 of 10: Add the sliced potatoes to the batter and mix well.
Step 5 of 10: Cover the bowl with cling film and let rest at room temperature for 5 hours.
Step 6 of 10: 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.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel
Step 8 of 10: Pour the mixture into the prepared tray and level it with a spatula.
Step 9 of 10: Bake the chickpea farinata at 250°C for 20 minutes or until golden and crispy on the surface.
Step 10 of 10: Remove the farinata from the oven and let it cool slightly before cutting it into pieces and serving it hot.
| Average values | Per serving170 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,519 kJ363 kcal | 894 kJ214 kcal |
| Fat | 9.4 g | 5.53 g |
| of which saturated fatty acids | 1.33 g | 0.78 g |
| Carbohydrates | 51.94 g | 30.55 g |
| of which sugars | 2.72 g | 1.6 g |
| Fibre | 10.22 g | 6.01 g |
| Protein | 15.73 g | 9.25 g |
| Salt | 0.51 g | 0.3 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
