Chickpea farinata with red onion and lupin salad

Ingredients

For 1 serving

• Chickpea flour70 g
• Red onion60 g
• Lupini beans150 g
• Cherry tomatoes100 g
• Arugula30 g
• Rosemary2 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: lupin,

Method

1. Put the chickpea flour in a bowl and gradually whisk in cold water (about three times its weight) until the batter is smooth and lump-free; salt it and leave it to rest for 30 minutes, skimming off the foam that rises to the surface with a spoon.
2. Towards the end of the rest heat the oven to 230 °C, conventional, with a round tin about 24 cm wide inside so it gets very hot. Meanwhile peel the red onion and slice it thinly.
3. Take the tin out with oven gloves, pour in half the oil, then the batter (it should be just a few millimetres deep), and scatter over the onion and rosemary needles.
4. Bake at 230 °C for 15–18 minutes, until the top is golden with crisp, almost charred edges.
5. Meanwhile peel the lupins by squeezing them between your fingers, wash and halve the cherry tomatoes, wash the rocket; dress everything with the remaining oil and pepper.
6. Cut the farinata into wedges, grind black pepper over it and serve hot with the lupin salad.