Rosemary chickpea farinata with cherry tomatoes
The Ligurian farinata, crisp and protein-rich, for a savoury breakfast.
Open in the appPer serving
- Calories
- 335 kcal
- Protein
- 14.5 g
- Carbohydrates
- 39.6 g
- Fat
- 13.3 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Chickpea flour60 g
- Extra virgin olive oil2 teaspoons
- Rosemary1 g
- Cherry tomatoes120 g
- Saltto taste
- Black pepperto taste
In season: June – September
Method
- Put the chickpea flour in a bowl and add cold water in a thin stream, about one and a half times the volume of the flour, whisking until the batter is smooth and liquid; salt it and leave to rest for at least 30 minutes, skimming off the foam that rises to the surface.
- After 15 minutes of resting, heat the oven to 230 °C (conventional) with a small tin greased with half the extra virgin olive oil inside to heat up.
- Wash the cherry tomatoes and halve them; strip the rosemary needles.
- Stir the batter, pour it into the very hot tin in a layer about half a centimetre deep, and scatter over the rosemary and the remaining oil.
- Bake for 12–15 minutes, until the top is golden and the edges crisp and slightly darkened.
- Cut into wedges, finish with a grind of black pepper and serve with the cherry tomatoes.
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