Farinata is nothing more than a thin, unleavened pancake made from chickpea flour. This version originates from the Italian region of Liguria, but a similar version is made in Nice (called socca). The batter is spiked with olive oil and is sometimes flavored with herbs, garlic, or other flavorings, then baked in a very hot oven — or under the broiler in our version. The surface gets crisp and golden, making it perfect for dunking in soups and stews. Added bonus: farinata is gluten-free and vegan, making it a very versatile side dish.
Test Kitchen Tip
This batter can be made up to 12 hours ahead, covered, and set aside
Preheat oven to 450° with a baking sheet inside set on a pizza stone.
Whisk together chickpea flour, salt, pepper, and thyme. Slowly whisk in water and 2 Tbsp. oil until batter is the consistency of heavy cream; cover and let rest 10 minutes.
Heat 3 Tbsp. oil in a sauté pan over medium-high; add onions and cook until softened, 4 minutes. Add garlic and cook until fragrant, 1 minute, then stir into batter.
Coat hot baking sheet with nonstick spray; evenly pour batter onto baking sheet.
Bake farinata until firm and edges are set, 15 minutes. Brush farinata with remaining 2 Tbsp. oil.
Heat broiler to high; broil farinata until starting to brown, then cut into wedges and serve warm.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 661mg 27%
Carbs 21g 7%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.