Farinata – the Italian pancake

Ingredients for 8 servings:

• 400 g chickpea flour
• 800 ml water, cold
• 1 can chickpeas, approx. 480 g drained weight
• 2 tbsp cumin
• 1 tbsp paprika powder, hot
• 1 tbsp vegetable stock powder, organic
• 1 tsp nutmeg, freshly grated
• 1 tsp cayenne pepper
• n. B. vegetables

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

alkaline, vegetarian and vegan

Combine the chickpea flour, water, broth, and spices in a bowl and mix with an electric mixer until no lumps remain. Let the batter rest for half an hour. Line a deep baking sheet with parchment paper and spread the very runny batter on it. Drain the chickpeas, rinse briefly under clean water, and spread them over the batter. Preheat the oven to approximately 180°C (top/bottom heat) and bake the farinata on the middle rack for approximately 15-20 minutes until golden brown. The baking time varies from oven to oven. The farinata is ready when it is firm enough to slice. Of course, you can also bake vegetables with the batter, in addition to the chickpeas. Grilled vegetables go well with the farinata. Approx. 245 kcal per serving.