FARI-FRITTATA, as in CHICKPEA ‘FRITTATA’ | Vegan * Gluten-free * Corn-free

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INGREDIENTS (for 2 servings)

• 1 potato
• ½ red onion
• 1 artichoke
• 100 gr. chickpea flour
• 200 gr water
• olive oil
• rosemary, salt, pepper, spices according to taste

 

Ready in: 30 minutes

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Let me introduce you to one of my most frequent last-minute recipes. Well, last minute dinner mostly.
The name for this recipe comes from “Farinata”, which is a typical dish of the region where I come from, Liguria, simply made of chickpea flour, water, salt and olive oil, mixed together and poured in a round sheet pan, then baked in a wood-oven. The result is a thin layer of goodness, crispy on top and soft under.

So, let’s start. Pick your veggies of choice, this time I’ve used one potato, half red onion (honestly I think onion or leek should always be used to get a tasty farifrittata) and one small artichoke.
Slice the veggies in small and possibly thin pieces, so that they will cook quickly 😉
Now put them in a pan with some olive oil and salt (and pepper, chilli or any spice you like) and let them roast. Especially the potatoes, let them get as crispy as possible.
In the mean time mix the chickpea flour, the water, 2 tbs of olive oil, salt and again spices or herbs of your liking. I usually add a pinch of pepper and dried rosemary. Whisk thoroughly so that you get a liquid and smooth mix.
Once the veggies are roasted, pour the chickpea mix over them, as you would do with an egg frittata, covering the veggies.
Cover the pan with a lid and let the “frittata” cook for a few minutes, then once it gets a lovely roasted color under, with the help of the lid flip the frittata and let it cook on the other side too for a few minutes.
And there you have it. I usually have it with a fresh green salad or tomatoes.
As always, I hope you like the recipe!

Ciao!
Sonia