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Lunch · Italian

Farinata di Ceci (Ligurian Chickpea Pancake with Rosemary)

35 min Serves 4 ~324 kcal/serving ~£3.20 (£0.80/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 200 g gram flour
  • 60 ml extra virgin olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 60 g rocket
  • 100 g cherry tomatoes, halved

Nutrition (per serving)

Calories
324 kcal
Protein
11.6 g
Carbohydrate
25.6 g
of which sugars
4 g
Fat
17.3 g
of which saturates
2.3 g
Fibre
6.2 g
Salt
0.10 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Whisk the gram flour with 500ml water, a third of the olive oil and a pinch of salt until smooth. Leave to rest for 20 minutes.

  2. 2

    Heat the oven to 220C (200C fan, gas 7). Pour a third of the remaining olive oil into a large ovenproof frying pan or baking tray and place in the oven for 3-4 minutes to get hot.

  3. 3

    Pour in the batter, scatter with the rosemary, and bake for 20-25 minutes until set, golden at the edges and crisp underneath.

  4. 4

    Cut into wedges.

  5. 5

    Toss the rocket and cherry tomatoes with the remaining olive oil and serve alongside.

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