I tried to make different things with chickpea flour that all tasted… pretty bad. Baking cakes or sweets with this flour is difficult because its flavor stays very present.
I found this recipe in a cooking magazine and it sounded like a good idea to use the chickpea flour I had left.
Farinata is a thin chickpea cake from the Liguria region in Italy. It’s extremely simple: it’s made of only 2 main ingredients: chickpea flour and water.
I was pleasantly surprised. It’s very easy to make. However, you have to prepare it the night before.
It has approximately the same nutritional values as chickpea flour: 20 grams of protein and 50 grams of carbs per portion of 100 grams.
Mix the chick pea flour with the water and the olive oil in a bowl. Add salt and pepper to taste. Cover and put it in the fridge for 12 hours.
After 12 hours, the batter looks like this: two different layers. Get rid of the first layer (it’s mostly water and a kind of foam) and put the second layer in a oven dish.
Bake at 220 degrees Celsius for 20-25 minutes.
It would be a good idea to put toppings on it to eat as a kind of pizza!