You know, we always like to experiment with new and tasty recipes, so today we are proposing a mouth-watering idea to make your dinner even more enjoyable: Chickpea Farinata.
Perfect as an appetiser or main course, they are the solution to give that extra touch to the classic, and always pleasant, Chickpea Farinata.
Try preparing it with us!
21g carbohydrates per 100g of plain Farinata
Ingredients for Farinata
- 300g water
- 150g chickpea flour*
- salt, pepper, extra virgin olive oil
Ingredients for the filling
- sliced provolone
- Dry-cured or cooked ham
*Ingredients whose labels must read “gluten free” (or, in Italy, present on Prontuario AIC)
- Put the chickpea flour in a bowl and pour the water over it slowly, stirring continuously with a whisk so that no lumps form. Let the flour rest for 6-7 hours.
- Heat a non-stick pan for crepes with a little extra virgin olive oil. Cover the bottom of the pan with a layer of chickpea flour batter and cook it until golden brown; turn it over with the help of a spatula and allow it to brown on the second side as well.
- Top the Farinata crepes with a layer of lettuce, then cover with slices of Provolone and finally ham. Fold them and serve.
Note: when soaking the chickpea flour, check the proportions indicated on the flour bag: they may vary depending on the chickpea flour used!
Version with gluten of Chickpea Farinata
The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.