Chickpea pancake with caramelized onion and feta

Name: Chickpea pancake with caramelized onion and feta
Prep time: 35 min
Cook time: 30 min
Total time: 2 h 5 min
Yield: 2
Cuisine: italian
Ingredients: 6.25 oz chickpea flour; 3 onions; 1 tsp rosemary; 0.5 tsp salt; 2 cups water; 2.5 tbsp olive oil; salt; pepper; 1 tbsp olive oil (for greasing); 2 tbsp butter (for frying); feta cheese (for serving)

Based on 7 ratings

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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 👌

Preparation

35 min

Baking

30 min

Resting

60 min

Ingredients

2Servings

MetricImperial

175 g

chickpea flour

onions

1 tsp

rosemary

½ tsp

salt

440 ml

water

2½ tbsp

olive oil

salt

pepper

1 tbsp

olive oil (for greasing)

2 tbsp

butter (for frying)

feta cheese (for serving)

Utensils

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

Nutrition per serving

Cal795

Fat46 g

Protein26 g

Carb70 g

Step 1/4
- 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
- 2½ 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
- 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
- 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!
Enjoy your meal!