Chickpea Farinata is one of those dishes that perfectly shows how simplicity can become smart cooking. Made with just a few ingredients, naturally gluten-free and budget-friendly, it features chickpea flour as the star of the recipe. As a legume, chickpeas are particularly valuable for blood sugar control and satiety, thanks to their content of fiber and plant-based proteins.
In this version, we turn it into an extra-indulgent dish by topping it with baby spinach, stracciatella cheese, and sun-dried tomatoes. That said, Chickpea Farinata remains extremely versatile: it can also be enjoyed plain, as an alternative to bread, to accompany meals in a simple and mindful way. An essential preparation, with no complicated doughs, that brings a great traditional classic to the table in a healthy, inclusive, and satisfying way.
Delicious Chickpea Farinata
15.8g carbohydrates per 100g Farinata without topping
Ingredients for one 32cm baking tray
- 375g water
- 100g chickpea flour*
- 1 tablespoon extra virgin olive oil
- salt
Ingredients for topping
- baby spinach
- stracciatella cheese
- sundried tomatoes in oil*
- extra virgin olive oil
- salt
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation
- Whisk the chickpea flour with the water, one tablespoon of olive oil, and a pinch of salt, mixing well to prevent lumps. Let the batter rest for at least 4 hours, ideally overnight.
- Sauté the baby spinach in a non-stick pan with a drizzle of olive oil and a pinch of salt, then set aside.
- Using a sheet of kitchen paper or a brush, oil an aluminum baking tray of the appropriate size to achieve your desired thickness. I love a very thin chickpea flatbread, so I chose a 32 cm (12.5-inch) diameter tray.
- Bake in a preheated fan-assisted oven at 250°C (480°F) until golden and crispy.
- Cut the flatbread while still hot and top as desired with the sautéed spinach, a teaspoon of stracciatella, and a few pieces of sun-dried tomatoes.
