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