Vegetable Farinata

Ingredients for 4 servings:

• 250 g chickpea flour
• 650 ml water
• 1 tsp salt
• 3 tbsp olive oil
• ½ bell pepper(s)
• ½ zucchini
• 1 onion(s)
• 1 tsp rosemary
• salt and pepper
• 1 pinch(s) cumin
• 1 tsp sweet paprika powder
• 1 pinch(s) of paprika powder, hot

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 45 minutes

vegan

Whisk together the chickpea flour, water, and salt and let stand for at least 3 hours, stirring occasionally. Chop the onion, zucchini, and bell pepper into very small pieces and fry in a pan with a little oil. Season the vegetables with a pinch of salt, pepper, rosemary, cumin, and paprika. After the soaking time, add olive oil to the chickpea flour. The batter will be very runny, so don’t be surprised. Grease a baking dish with a little olive oil and preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit) with conventional heat. Using a ladle, pour about half of the chickpea batter into the baking dish, spread the vegetables evenly, and then pour the rest of the batter on top. Bake the farinata for 20-30 minutes. When the surface stops bubbling and turns golden yellow, the farinata is ready. It will be crispy on the outside and soft on the inside. Serve with a fresh salad, such as romaine lettuce or fresh spinach. Because farinata is so easy to prepare, it’s a simple dish to serve as a side dish or main course, and it’s also perfect to take to the office.