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Delicious Farinata di Ceci filled with Roasted Vegetables

by Micaela Harrasser

A healthy, veggie twist for the classic Farinata di ceci, the beloved thin frittata made with chickpea flour!
Originally from Liguria, you can find my recipe for the ‘basic’ version here.
For this ‘spring’ version, I decided to add a few vegetables which need to be previously cooked. You can easily swap the vegetables with ones of your choice, or even better if you have to ’empty your fridge’ 😉
The best part is that it’s healthy, vegan, rich in protein and nutrients from the vegetables, and can easily be packed for a light lunch or snack! Easy and delicious hack for a busy day! Let me know if you make it 😀 buon appetito!

Delicious Farinata di Ceci filled with Roasted Vegetables

Serves: 5x as side Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

For a 20x20cm oven dish:

  • 150g chickpea flour
  • 400ml water at room temp
  • 22g extra virgin olive oil 
  • Salt a generous pinch
  • Pepper, onion powder and nutmeg a generous pinch each
  • 1 small carrot finely chopped
  •  50g long beans or another green of choice
  • 100g mushrooms finely chopped
  • 1 spring onion finely chopped

Instructions

  1. Start by roasting the vegetables in a pan with some olive oil. Note that carrots will take longer than for example mushrooms to cook and become tender.
  2. Cook the vegetables at your preference, ie more or less crunchy.
  3. While they cook, prepare the Farinata mixture.
  4. Add the chickpea flour to a large bowl.
  5. Add the water and mix well with a whisk. If white foam appears on the surface, remove it.
  6. Add the oil and seasoning and mix well.
  7. Turn on the oven at max (250C usually). Optional: If you have a pizza stone, place it at the very bottom of the oven.
  8. Once the vegetables are ready, add them onto the chickpea flour mix.
  9. Add the mix to the non-stick tray/pie dish previously oiled.
  10. Place it at the very bottom of the oven to cook for 15 min until the sides get golden.
  11. After that, move the tin in the middle of the oven, set the temperature to 200C and cook until golden, about 13 minutes.
  12. Wait until lukewarm before removing from the pie dish and serve!

Notes

Storage: store in the fridge in an airtight container. Re-heat in the oven or in the pan with a few drops of oil if it feels dry.

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