• 150g chickpea flour
  • 4 tbsp olive oil
  • 3 sprigs rosemary, leaves picked
  • 6 tbsp finely grated parmesan


  1. 1

    Put the chickpea flour and 2 tbsp olive oil in a bowl. Roughly chopped half the rosemary leaves and add to the bowl, along with 2 tbsp parmesan. Add 300ml cold water and whisk until you have a smooth, thin batter. Set aside and leave to rest for 20 minutes. 

  2. 2

    Preheat the oven to 240°C/fan 220°C/gas mark 9. Heat 1 tbsp oil in a 20cm skillet pan until it’s smoking hot. Pour in half the batter and leave on the hob for 1 minute, until it starts to bubble like a pancake. Sprinkle over 2 tbsp parmesan and half the remaining rosemary. Transfer to the oven and bake for 10 minutes, until the farinata is golden and cooked and the edges are crispy. Transfer to a plate and keep warm. Repeat with the remaining batter. Cut each farinata into 8 triangles to serve.

Nutritional Details

Each serving provides
  • Energy 264kj 63kcal 3%
  • Fat 3.6g 5%
  • Saturates 0.8g 4%
  • Sugars 0.3g <1%
  • Salt 0.04g <1%

% of the Reference Intakes

Typical values per 100g: Energy 976kj/233kcal

Each serving provides

5.8g carbohydrate 1.0g fibre 1.9g protein

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