Farinata (Chickpea Flatbread) With Tomato & Corn Tartare - Vegan & Gluten Free

In this recipe, I am making a healthier and lighter version of farinata, which is a traditional Italian chickpea flatbread. Farinata comes from Liguria, Northern Italy and it is eaten as a street food. Made with chickpea flour, Farinata is crispy on the outside and creamy on the inside. I have also created a vegan tartare that will accompany this delicious, savory flatbread.

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HERE'S HOW TO MAKE IT:

INGREDIENTS FOR THE FARINATA:

2 cups lukewarm water

1 1/2 cups garbanzo bean flour (aka chickpea flour)

1 tsp of salt

1/2 tsp finely minced rosemary leaves, optional

2.5 tbsp olive oil, divided (use 1.5 tablespoons for the batter, and 1 tablespoon for the pan)

Freshly ground black pepper to taste

INGREDIENTS FOR THE TOMATO & CORN TARTARE:

6 sundried tomatoes, sliced into small pieces

20 cherry tomatoes

1 cup cooked corn

2 huge basil leaves

1 clove of garlic

1 tablespoon of nutritional yeast

½ teaspoon of salt

Dash of black pepper

Add the garbanzo bean flour and gradually add the lukewarm water in a mixing bowl and whisk until mixture is completely smooth. Cover and let stand for at least 30 min (12 hrs max) at room temperature. The mixture will thicken to a consistency of heavy cream. Once mixture thickens, skim off the foam at the top. This helps with making it easier to digest, as garbanzo beans cause gas in some people.

Next add in the salt, 1.5 tablespoons of olive oil and rosemary leaves into the batter. Preheat oven to 500 degrees F.

Pour in 1 tablespoon of olive oil to coat a 10-inch cast iron skillet or any oven safe pan on the stove. Turn on the stove to low heat. Once olive oil warms up, quickly pour in the batter from the center and then put the pan into the oven.

Bake for 35 mins. Sprinkle with freshly ground black pepper. Cut into slices with pizza cutter and serve warm.

Place all ingredients in a food processor and blend until everything is finely chopped up. Serve with farinata.