Mediterranean Chickpea Farinata

Name: How to cook Mediterranean Chickpea Farinata - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-8 servings
Cuisine: Us

Introduce

Chef :

Celeste

Mediterranean Chickpea Farinata

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Ingredient

Food ration :

4-8 servings

Cooking time :

40 mins+prep

250 g

Cooking instructions

* Step 1

The night before you are cooking the farinata, sieve the chickpea flour into a large bowl, then add the salt and the dried herbs.

* Step 2

Slowly whisk in the water, getting rid of as many lumps as you can. Cover the bowl and leave overnight.

* Step 3

Next day, heat the oven to 200C.

* Step 4

Place the cubes of aubergine on a large baking tray and drizzle with olive oil. Season well with salt and pepper and toss them about a bit.

* Step 5

Bake the aubergines for about 20, minutes, until browned and smelling delicious. Turn them around halfway through cooking time.

* Step 6

Take the aubergines out of the oven, and place a heavy frying pan with an oven proof handle into the oven with enough olive oil to coat the bottom and sides into the oven to heat up.

* Step 7

Next, pour the olive oil into the Batter and whisk until it is incorporated, then chop the sundried tomatoes quite small and add them, followed by the cooked aubergine and torn basil leaves.

* Step 8

Carefully pull out the pan from the oven and pour the batter into the hot pan and put it back into the oven (middle shelf)

* Step 9

Cook the farinata for around 20 minutes, the top should be set and it will be starting to brown up around the edges.

* Step 10

Remove the farinata from the oven and allow to cool, in the pan, for at least an hour. This is best served at room temperature. Leftovers can be kept on the fridge in an airtight container for a good few days.

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