Chickpea pancake with caramelized onion and feta

Chickpea pancake with caramelized onion and feta

Based on 5 ratings
Lara Vetter

Lara Vetter

Food Editor at Kitchen Stories

"Farinata di Ceci is a baked "pancake" made with chickpea flour that is commonly eaten in different parts of Italy and France (in Nice, for example, it is known as "Socca"). Traditionally, farinata is prepared in a stone oven, often seasoned with rosemary, and eaten in combination with a glass of red wine. You can make this shortcut version in your oven at home. We used a cast iron pan, but you can use a baking dish as well. If you have one, you can even place your baking dish on a pizza stone to make your farinata extra delicious and crispy. In our recipe, we serve the farinata with a large portion of sweet, caramelized onions and salty feta, but it also combines very well with a warming ratatouille or with our citrusy beet salad with honey vinaigrette."

Difficulty

Easy 👌
35
min.
Preparation
30
min.
Baking
60
min.
Resting

Ingredients

Servings2
175 g
chickpea flour
3
onions
1 tsp
rosemary
½ tsp
salt
440 ml
water
tbsp
olive oil
salt
pepper
1 tbsp
olive oil (for greasing)
2 tbsp
butter (for frying)
feta cheese (for serving)
MetricImperial

Utensils

cutting board, knife, large bowl, whisk, kitchen towel, oven, slotted spoon, 1 cast iron pan, frying pan, spatula

How-To Videos

how-to-caramelize-onions

How to caramelize onions

how-to-chop-herbs

How to chop herbs

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal795
Protein26 g
Fat46 g
Carb70 g
  • Step 1/4

    Finely chop rosemary. Add chickpea flour and measured salt to a large bowl. Combine with a whisk. Slowly whisk in all the water until well combined. Cover and let rest at room temperature for approx. 30 min. Preheat the oven to 230°C.
    • 1 tsp rosemary
    • 175 g chickpea flour
    • ½ tsp salt
    • 440 ml water
    • cutting board
    • knife
    • large bowl
    • whisk
    • kitchen towel
    • oven

    Finely chop rosemary. Add chickpea flour and measured salt to a large bowl. Combine with a whisk. Slowly whisk in all the water until well combined. Cover and let rest at room temperature for approx. 30 min. Preheat the oven to 230°C.

  • Step 2/4

    After having rested for 30 min., whisk the batter again and let rest for approx. 30 min. more. During this time, some foam will form on top of the batter. Skim off the foam with a slotted spoon. Add some olive oil and chopped rosemary to the batter and whisk it in until incorporated.
    • tbsp olive oil
    • slotted spoon

    After having rested for 30 min., whisk the batter again and let rest for approx. 30 min. more. During this time, some foam will form on top of the batter. Skim off the foam with a slotted spoon. Add some olive oil and chopped rosemary to the batter and whisk it in until incorporated.

  • Step 3/4

    Grease a cast iron pan with the olive oil. Pour the batter into the prepared pan. Put the pan in the oven and bake the farinata for approx. 30 min., until lightly golden brown on top. In the meantime prepare the caramelized onions.
    • 1 tbsp olive oil (for greasing)
    • 1 cast iron pan

    Grease a cast iron pan with the olive oil. Pour the batter into the prepared pan. Put the pan in the oven and bake the farinata for approx. 30 min., until lightly golden brown on top. In the meantime prepare the caramelized onions.

  • Step 4/4

    For the caramelized onions, first slice onions. Heat butter in a frying pan over medium heat. Once melted, add the onions and a pinch of salt. Sauté gently, stirring occasionally, until the onions become soft, sweet and golden brown, approx. 20 min. Serve on top of the farinata with crumbled feta and freshly ground black pepper. Enjoy!
    • 3 onions
    • 2 tbsp butter (for frying)
    • salt
    • feta cheese (for serving)
    • pepper
    • frying pan
    • spatula

    For the caramelized onions, first slice onions. Heat butter in a frying pan over medium heat. Once melted, add the onions and a pinch of salt. Sauté gently, stirring occasionally, until the onions become soft, sweet and golden brown, approx. 20 min. Serve on top of the farinata with crumbled feta and freshly ground black pepper. Enjoy!

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