CHiCKPEAS FARINATA

INGREDIENTS

(for 1/3 sheet pan)

-200g chickpeas flour 

-1tsp salt

-600g warm water

-40g olive oil

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-one medium size yellow onion

-more olive oil for drizzling

-1/2 cup of corn flour, divided

-freshly ground black pepper

METHOD

-in a big bowl, mix chickpea flour and salt

-add olive oil and water, little at first and always mixing with a whisk to avoid the formation of clumps

-when all the water is added, expect a really liquid mixture

-let the batter rest at room temperature for 1hour 

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-preheat the oven at 400F 

-thinly slice the onion and set aside

-line an half sheet baking pan with parchment paper 

-drizzle some olive oil on the parchment paper and sprinkle with a generous amount of corn flour

-pour the batter over the prepared sheet pan and add the onion slices

-drizzle some extra olive oil

-sprinkle some corn flour on the top 

-bake in the preheated oven until golden and crispy on top

You can keep your farinata refrigerated in an airtight container for up to 5days, or you can freeze it for longer storage.

When ready to be served, re-crisp in oven or air fryer.