Green Farinata

Make a simple batter with chickpea flour instead of eggs, then stuff this traditional pancake with veggies for a filling supper!

4 servings


 240g (8.4oz) flour

 750ml (1.3 pints) water

 2 tbsp olive oil

 2 tsp rosemary

200g (7oz) broccoli, chopped

1 bunch of chopped spring onions

 100g (3.5oz) spinach

Chilli and Garlic flakes (optional)

How to prepare

To create the batter, combine the gram flour and water in a mixing bowl and set aside for 3 hours to allow the flour to hydrate. Then, using a spatula, remove all of the bubbles and contaminants from the top of the batter. 1 tablespoon olive oil and rosemary, whisked into the batter

Preheat the oven to 200°C/400°F/Gas 6. In a large cast-iron skillet or oven-proof frying pan, heat the remaining olive oil over medium-high heat and add the broccoli, sautéing for 3-4 minutes until it begins to soften, then add the spring onions and spinach and cook for another 2-3 minutes.

Pour in the batter and place in the oven for 25-30 minutes, or until the farinata is cooked and crisp on top. Allow it cool for a few minutes before slicing and serving.

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