A chickpea farinata rich in flavor with a soft heart, enhanced with thin potatoes and spices that elevate the flavors. Perfect as an appetizer or a main dish!
In a bowl, mix the chickpea flour with the water, pouring it in gradually and stirring with a whisk.
Add the salt, extra virgin olive oil, turmeric, Sichuan black pepper, garlic powder, and rosemary. Continue to mix until you obtain a smooth batter.
Peel the potatoes and slice them thinly.
Add the sliced potatoes to the batter and mix well.
Cover the bowl with plastic wrap and let it rest at room temperature for 5 hours.
Once the resting time is over, 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 it is 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 warm.
Oven
Store in the refrigerator in an airtight container for up to 3 days
It is recommended to serve the chickpea farinata warm, perhaps accompanied by a good craft beer or a glass of fresh white wine.
Italia, Liguria
| Energy (kcal) | 101.06 |
| Carbohydrates (g) | 14.46 |
| of which Sugars (g) | 0.75 |
| Fat (g) | 2.62 |
| of which Saturates (g) | 0.37 |
| Protein (g) | 4.37 |
| Fiber (g) | 2.85 |
| Sale (g) | 0.33 |
