Green Farinata

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

4 servings


 240g (8.4oz)

 750ml (1.3 pints) water

 2 tbsp

 2 tsp rosemary

200g (7oz) broccoli, chopped

1 bunch of chopped spring onions

 100g (3.5oz) spinach

Chilli and flakes (optional)

How to prepare

To create the batter, combine the gram 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 and rosemary, whisked into the batter

Preheat the oven to 200°C/400°F/Gas 6. In a large cast-iron or oven-proof frying pan, heat the remaining 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 is cooked and crisp on top. Allow it cool for a few minutes before slicing and serving.

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