Chickpea Farinata (GF)

For lunch today, I found inspiration at Lucullian Delights to make a Chickpea Farinata with tomatoes and onions.

Chickpea Farinata with Tomato and Onion

Ingredients:
• 300 ml chickpea flour
• 350 ml water
• 1 tsp salt
• olive oil
• 1 tomato
• 1 very small onion
• herbs to taste

Whisk chickpea flour, salt and water for a couple of minutes until it is smooth. Leave it to rest for 30 minutes or more.
Chop tomato and onion finely and mix in a small bowl.
Pour olive oil in a oven-proof form of approximately 25x29 cm, then pour the chickpea batter into the form as well.
Sprinkle the tomato mix over the surface. Add the herbs. I used salt, pepper, paprika powder, some basil, oregano and thyme. Garlic would be nice too.
Then bake the farinata in a pre-heated oven at 225°C for 20 minutes.


It was very tasty, and perfect for this rainy day. Chickpea flour can have a very particular taste, but I found it quite subtle in this bread, and it worked really well.