Farinata with red pepper and mushroom

Farinata is a simple mix of chickpea flour, water and olive oil and salt and then baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy.

This recipe includes charred red peppers, mushrooms and onions and herbs and is a good replacement for the tradition quiche.

Pre heath the oven to 200 C.

Mix the gram flour with warm water and stir in the olive oil and rest for 20 mins.

Slice the mushrooms and mixed peppers and sauté them in some olive oil with the dried rosemary and dried thyme until softened and cooked through.

Line a small metal baking try with non stick baking paper. Metal tray will ensure a crispy bottom.

Scatter the sautéd vegetables onto the tray.

Stir the chickpea mixture and slowly pour it onto the vegetables until the vegetables are just covered (there will be some left over, maybe use again)

Slice the large tomato and gently place the slices on the top of the mixture

Place the tray into the hot oven and bake for 45 mins or until golden brown and is firm to the touch. if its golden brown on top and still very soft, lower the temperature and cook until it’s firm.

When cooked, remove from the oven and allow to cool slightly. Now carefully lift out the Farinata with the non stick paper.

Carefully peel off the baking paper and serve.

Farinata with red pepper and mushroom
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5 from 2 votes

Farinata with red pepper and mushroom

Farinata is a simple mix of chickpea flour, water and olive oil and salt and then baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. An ideal replacement for quiche
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Keyword: Plant based
Servings: 6 people
Calories: 164kcal

Ingredients

  • 150 gm gram flour
  • 500 ml warm water
  • 150 gm mushrooms
  • 150 gm mixed peppers
  • 100 gm onions
  • 2 tsp rosemary
  • 2 tsp thyme
  • 2 tbsp olive oil
  • 1 large tomato

Method

  • pre heat the oven to 200 C
  • Mix the gram flour with warm water and stir in the olive oil and rest for 20 mins.
  • Slice the mushrooms and mixed peppers and sauté them in some olive oil with the dried rosemary and dried thyme until softened and cooked through.
  • Line a small baking try with non stick baking paper.
  • Scatter the sautéd vegetables onto the tray.
  • Stir the chickpea mixture and slowly pour it onto the vegetables until the vegetables are just covered (there will be some left over, maybe use again)
  • Slice the large tomato and gently place the slices on the top of the mixture
  • Place the tray into the hot oven and bake for 45 mins or until golden brown and is firm to the touch. if its golden brown on top and still very soft, lower the temperature and cook until it's firm.
  • When cooked, remove from the oven and allow to cool slightly. Now carefully lift out the Farinata with the non stick paper.
  • Carefully peel off the baking paper and serve.

Nutrition

Calories: 164kcal | Carbohydrates: 20g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 417mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1008IU | Vitamin C: 38mg | Calcium: 29mg | Iron: 2mg
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1 Comment

  1. I made the farinata together with the broccoli and hazelnut salad this evening which were both delicious. In particular I loved the chickpea flour batter which was squidgy in the middle, but crusty at the edges.

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