With roast tomatoes and goat’s cheese. Farinata is a simple pancake made from chickpea flour, it’s so delicious and easy to make. I’ve added rosemary to the batter and topped it with roast tomatoes, crispy roast chickpeas, and crumbled goat’s cheese. So it’s brimming with chickpeas, inside and out! The outside of the farinata is crisp with a soft, custardy centre. It works beautifully with the sweet yielding roast tomatoes, sharp cheese and crunchy chickpeas. The aromatic, savoury flavour of rosemary is running throughout this recipe.

Specialist equipment needed?

This recipe calls for a wide (around 30cm), non-stick pan that is suitable for both hob and oven. I have used this pan. You can use a cast-iron pan – just make sure to heat it really well before using to prevent sticking. Alternatively cook the farinata in a lined metal baking tray – but it won’t yield quite such a crisp base.

How to serve?

Farinata is traditionally served without the toppings as an appetiser or snack. It pairs beautifully with a glass of dry white wine or rose. With the added toppings it can be a snack or a full meal in its own right. I love to eat it with a crisp green salad on the side for a perfect light summer supper.

Looking for substitutions?

Swap the roast tomatoes for caramelised onion.
Simply omit the cheese or used a plant-based alternative to keep it vegan.

Recipe

Chickpea and rosemary farinata with roast tomatoes

Crisp and savoury chickpea flour simple pancake topped with fudgy roast tomatoes

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Prep Time 2 hours hrs

Cook Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Appetizer

Cuisine Italian, Mediterranean

Ingredients

  

• 150 g gram flour
• 450 g cold water
• 5 sprigs rosemary
• 500 g cherry tomatoes
• 400 g cooked chickpeas drained, rinsed and patted dry
• goat's cheese crumbled (optional)
• salt and pepper
• Olive oil

Instructions

 

• In a large bow whisk together the chickpea flour and water. Cover and leave to stand for at least an hour.
• Preheat oven to 200 c fan. Place the tomatoes, couple sprigs of rosemary and garlic on a baking tray with olive oil, salt and pepper. Roast until bursting – around 20 minutes.
• Place the chickpeas on a lined metal baking sheet with a little rosemary. Dress with olive oil and roast until crispy – around 20 minutes. Be very careful when checking the chickpeas as they can pop when roasting. If this happens cover with another baking sheet.
• Whisk the batter mix back together and whisk in 1 tbsp chopped rosemary, salt and pepper.
• Place a wide (around 30 cm), non-stick, oven proof pan over a medium heat with a little oil. Heat for 3-4 minutes then pour in the batter mixture (it should reach a thickness around 0.5 cm) and place the pan in the oven. Cook for 10-15 minutes until golden on top.
• Turn out the farinata onto a tray or board (pick the nicer looking side to face upwards). Top with the tomatoes, goat’s cheese and roast chickpeas. Drizzle with olive oil and cut into pieces to serve.

Keyword cherry tomatoes, chickpea, rosemary

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