Chickpea Zucchini Farinata with Cabernet-Red Onion Jam
In Liguria, they call it farinata, in Provence, they call it socca. In both cases, it’s a Mediterranean pancake made with garbanzo flour, so it’s not just luscious, it’s gluten-free. Crispy crusted with a tender inside, it’s great by itself or with the red onion jam linked to this recipe in the ingredient list following.
- 1-1/2 cups chickpea flour
- 1-1/2 cups water
- 4 tablespoons olive oil, plus 1 additional for coating the skillet
- 1 medium zucchini
- Sea salt and freshly ground pepper to taste
- Cabernet-Red Onion Jam
Pour chickpea flour into a medium bowl. Slowly pour in water, stirring constantly until mixture forms a thick batter. Stir in the 4 tablespoons of olive oil. Cover and refrigerate for at least 1 hour and as long as overnight. Batter should be creamy and golden, with texture and color like tahini.
An hour before baking the farinata, shred the zucchini (hand grate or use a food processor), place in a colander or sieve and sprinkle with a little salt, to help drain the zucchini of excess water.
Place an oven rack in the uppermost position and set oven to broil.
Lightly oil an 8 or 9 inch skillet.
Wrap shredded zucchini in a towel or paper towel and squeeze. Blot dry. Stir into chickpea batter.
Pour into skillet, spreading with a spatula so the mixture is even. Give it a garnish of sea salt and fresh ground pepper.
Broil farinata for 8 to 10 minutes, or until pancake is golden and is starting to firm up.
Reduce oven temperature to 450 and move farinata to middle oven rack. Continue baking for another 18 to 20 minutes, until pancake is set.
Remove from oven and let cool slightly before slicing into wedges. Serve with the cabernet-red onion jam.
- Here are more recipes for global flatbreads.
Ellen Kanner is the Huffington Post’s Meatless Monday blogger, the syndicated columnist The Edgy Veggie, and contributor to publications including Culinate, Bon Appetit, and Every Day With Rachael Ray as well as her own blog.