Italian Chickpea Flatbread With Vegetables - Farinata Con Verdure
A savory Italian Chickpea Flatbread baked with zucchini, carrot, and onion for a wholesome, gluten-free dish full of Mediterranean flavor.
Equipment
Ingredients
- 150 g chickpea flour 5.30oz
- 450 g water 15.90oz
- 30 g oil 2 1/4 tbsp
- 1/2 tsp salt
- 430 g mixed vegetables 1 zucchini, 1 carrot 1/2 onion (15 ounces)
- Dried rosemary
- Olive oil for brushing the baking tin
Instructions
Mix the Batter
- In a large bowl, add chickpea flour. Slowly start adding the water a little bit at time in the middle, whisking to incorporate it. This will help lumps to not form, once it's incorporated with the flour in the middle in a thick batter, add some water and continue until you've added all of it. (See pics of the steps above!)Let it sit for a few minutes, then remove any foam that floats to the top. This helps reduce bitterness and improve texture.150 g chickpea flour, 450 g water
Let It Rest
- Cover the bowl with a kitchen towel or cling film and let it rest at room temperature for at least 1 hour. This helps the flour fully absorb the water and the end results will be smoother and more cohesive.
Preheat the oven
- While the batter is resting, when there is about 20 minutes left, pre heat the oven to 220°C (425°F). You can cook the vegetables in this time or before and let them sit until ready to use.
Prepare the Vegetables
- Cut the zucchini and carrot into thin rounds. Chop the onion into slices. Heat some olive oil in a pan and sauté the sliced onion with a pinch of salt for about 5 minutes until soft and slightly golden. Add the carrot rounds with 1/2 cup of water and cook for another 5 minutes. Add the zucchini rounds and cook for a final 5 minutes until cooked but still firm. Season with salt.430 g mixed vegetables
Combine and Bake
- After the batter has rested, remove any additional foam that has formed and stir in the olive oil and salt. Then gently fold in the cooked vegetables.30 g oil, 1/2 tsp salt
- Oil your baking tray well over the base and sides. Then slowly pour the batter over a spoon and into the tray. This will help the batter not break the coating of olive oil on the bottom. Move the vegetables so they're even over the tray. Sprinkle with salt and some dried rosemary. (See pics of the steps above!)Olive oil for brushing the baking tin, Dried rosemary
- Bake in a preheated oven at 220°C (425°F) for about 30 minutes, or until the edges are crisp and the top is golden brown. Let it cool a bit before cutting into wedges or squares.
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