Gluten-Free Chickpea Rosemary Farinata
Ever made farinata? Well, more importantly what is farinata? I bet you’ve never made it. A specialty of Italy's Liguria region (and virtually identical to the socca of Nice), it’s a simple blend of chickpea flour, water, olive oil, a touch of sea salt, freshly ground pepper, and a bit of fresh rosemary. A protein-packed dish that is gluten-free, dairy-free, and vegan, perfect atop salads or grains.
- 1 chickpea flour
- 2 cold water
- 1 1/2 sea salt
- 1/3 freshly ground white pepper
- 2 extra-virgin olive oil
- 1 dried rosemary
- Cooking spray, for the ramekins
Preheat the oven to 500 degrees.
Place a pizza stone in the oven to warm. In a bowl, combine the chickpea flour and water and whisk well to combine. Add the sea salt, pepper, olive oil, and rosemary. Set aside for 1 hour at room temperature. Meanwhile, place 4 ramekins on the warm pizza stone and heat for 15 minutes in the oven.
Remove the ramekins from the oven and spray with cooking spray. Transfer the chickpea mixture into the hot pan. Return to the oven and bake until golden brown, about 12-14 minutes. Remove the ramekins from the oven and set aside to cool. Slice the farinata into chunks or strips.