If you are like me and have never heard of or tried Italian farinata before, you are in for a treat. This is one of the simplest loaves of bread you could hope to make, although I hesitate to lump it into the category of "bread" lest it mislead anyone about what to expect from the texture. This is
dense. It's just chickpea flour and water, really. Add a few spices, and it's ready to go in the oven. Heck, we skipped the mixing bowl entirely and stirred this up right in the pan. Don't be concerned when it looks....well....
soupy when you stick it in the oven. Ours resembled crepe batter (very thin and runny) and we exchanged dubious looks as we closed the oven door behind it. It seemed impossible that it would solidify into anything bread-like and/or edible under any amount of heat. But, seemingly miraculously, we opened the oven door 20 minutes later to find that it had browned on top and settled into the dense bread you see pictured. Fantastic.
The whole loaf only has 680 calories if you make it as directed below, and 24 grams of protein. But as I said, this makes a really dense loaf, so it can stand on its own as part of a main meal (perhaps served with soup or salad on the side). But it was also great to have as a power snack during the day.
The great thing about this bread is how versatile it is in terms of flavor. The original recipe also called for thinly sliced onions to be cooked into the bread, which my friend Lisa had had the first time she ate this (served by friends of hers), but which we omitted. It also did not call for cumin originally, but we happen to love cumin - a lot - and it just goes so well with chickpeas that we dumped a ton into ours, with wonderful results. Check out
this post about farinata for some great ideas about how to customize it (topped with zucchini and parmesan cheese? Yes, please!) But feel free to make it your own. Play around with it to find the flavor you like. But if you're a fan of chickpeas like I am, you will find a new addiction in farinata.
Chickpea Farinata Bread
1 cup warm water
1 cup chickpea flour
1 tsp. salt
1 tsp. black pepper
1 - 2 tsp. cumin
1 1/2 - 2 tbsp. olive oil
1 thinly slice onion (optional - we did not add this into ours)
Preheat the oven to 450 F. Spray a 9-inch round pan with cooking spray.
In a separate bowl, mix all of the ingredients together. Pour into the pan and bake for 15 - 20 minutes or just until browned on top. Remove from oven and let settle and cool for 5 - 10 minutes. Serve warm. If desired, sprinkle with addition cumin before serving.
The whole loaf only has 680 calories if you make it as directed below, and 24 grams of protein. But as I said, this makes a really dense loaf, so it can stand on its own as part of a main meal (perhaps served with soup or salad on the side). But it was also great to have as a power snack during the day.
The great thing about this bread is how versatile it is in terms of flavor. The original recipe also called for thinly sliced onions to be cooked into the bread, which my friend Lisa had had the first time she ate this (served by friends of hers), but which we omitted. It also did not call for cumin originally, but we happen to love cumin - a lot - and it just goes so well with chickpeas that we dumped a ton into ours, with wonderful results. Check out this post about farinata for some great ideas about how to customize it (topped with zucchini and parmesan cheese? Yes, please!) But feel free to make it your own. Play around with it to find the flavor you like. But if you're a fan of chickpeas like I am, you will find a new addiction in farinata.
Chickpea Farinata Bread
1 cup warm water
1 cup chickpea flour
1 tsp. salt
1 tsp. black pepper
1 - 2 tsp. cumin
1 1/2 - 2 tbsp. olive oil
1 thinly slice onion (optional - we did not add this into ours)
Preheat the oven to 450 F. Spray a 9-inch round pan with cooking spray.
In a separate bowl, mix all of the ingredients together. Pour into the pan and bake for 15 - 20 minutes or just until browned on top. Remove from oven and let settle and cool for 5 - 10 minutes. Serve warm. If desired, sprinkle with addition cumin before serving.