Farinata de Pois Chiches

Ingredients

• 1 cup chickpea flour
• 1.5 cups water
• 4 tablespoons olive oil
• 1 tablespoon fresh rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup cherry tomatoes
• 2 cups arugula
• 2 tablespoons lemon juice
• 0.5 cup red onion

Instructions

1. 1

   Preheat your oven to 450°F (232°C).

2. 2

   In a mixing bowl, combine 1 cup of chickpea flour, 1.5 cups of water, 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder. Whisk until smooth and let it rest for 30 minutes.

3. 3

   While the batter is resting, prepare your salad. In a bowl, mix 2 cups of arugula, 1 cup of halved cherry tomatoes, and 0.5 cup of thinly sliced red onion.

4. 4

   After 30 minutes, stir in 1 tablespoon of finely chopped fresh rosemary into the batter.

5. 5

   In a large oven-safe skillet, heat 3 tablespoons of olive oil over medium-high heat. Once hot, pour in the batter and spread it evenly.

6. 6

   Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and the top is slightly crispy.

7. 7

   While the farinata is baking, prepare the dressing for the salad by whisking together 2 tablespoons of lemon juice and 1 tablespoon of olive oil. Drizzle over the salad just before serving.

8. 8

   Once the farinata is done, remove it from the oven and let it cool for a few minutes before slicing into wedges.

9. 9

   Serve the farinata warm with the fresh salad on the side.