Chickpea Farinata With Rosemary and Burnt-Sugar Onions
Chickpea flour, an onion and rosemary. High in protein, gluten free by accident, and cheaper than the sad sandwich you were about to buy.
Other blogs would tell you about their grandmother right here. We want the recipeeee.
- Servings
- 4
- Prep time
- 15 min
- Cook time
- 25 min
Ingredients
Tick what you already have: everything else goes in the list.
How to make it
- Whisk the chickpea flour with the water, the nutritional yeast and the salt until there is not one lump left.Lumps do not dissolve in the oven. They just become surprises.
- Let the batter rest at least 2 hours, or overnight in the fridge.⏱️ 120 min timerOvernight is better: the flour hydrates and loses its bitter edge.
- Slice the onion thin and cook it low and slow in olive oil with the garlic and the rosemary, until soft and properly golden.⏱️ 8 min timerGolden, not brown. Brown onions taste like regret.
- Heat the oven to 230°C (450°F) and oil a wide pan like you mean it.
- Skim the foam off the batter, pour it into the pan and scatter the onions and rosemary over the top.
- Bake until the surface is golden and the edges pull away from the pan.⏱️ 22 min timer
- Let it settle two minutes, cut into wedges, black pepper, done.
Liguria worked out centuries ago that chickpea flour, water and olive oil are a complete meal, and then everybody else spent those centuries inventing protein powder. This is the whole recipe: four ingredients you already have, one onion, and an oven.
The whole thing costs less than a coffee and gives you more protein than the sandwich you were eyeing.
Why it works
Chickpea flour is roughly a fifth protein, so it sets on its own without eggs, gluten or any of the usual scaffolding. The nutritional yeast is there for the savoury depth and a bit of B12, so your uncle has one less thing to ask about.
If it goes wrong
Too soft in the middle? Less water next time, or five more minutes in the oven. Stuck to the pan? You were shy with the oil. Be less shy.