Chickpea and onion flatbread, a simple and rustic focaccia, yeast-free, that can be prepared quickly and is great as an appetizer or to serve at a buffet. The recipe is very easy, just make a batter with chickpea flour and water, let it rest, then add the onions, flavored with paprika and rosemary… after baking you’ll have a delicious flatbread, soft inside with a crunchy crust! Try this tasty chickpea focaccia, it’s quick and suitable for everyone, as it’s gluten-free and completely plant-based.
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 139.76 (Kcal)
- Carbohydrates 20.58 (g) of which sugars 4.53 (g)
- Proteins 7.14 (g)
- Fat 3.23 (g) of which saturated 0.38 (g)of which unsaturated 1.36 (g)
- Fibers 3.98 (g)
- Sodium 182.14 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1 pinch baking soda (optional)
- 1 cup onion
- 1 tsp smoked paprika (or sweet paprika)
- 1 sprig rosemary
- extra virgin olive oil
- salt
- pepper
Tools
- Baking sheet
- Parchment paper
- 2 Bowls
- Manual whisk
Preparation
Place the chickpea flour in a bowl, pour the water gradually and mix with a whisk until you get a smooth batter, free of lumps. Add a pinch of salt and baking soda (if you wish), and let it rest for 30-40 minutes at room temperature (1).
Meanwhile, peel the onions and slice them thinly.
Place them in another bowl, add the paprika, salt, pepper, and olive oil. Mix and let them marinate (2).
Line a baking sheet with parchment paper, mine measures approximately 7 x 9.5 inches.
After the resting time, add a tablespoon of oil to the chickpea batter, mix again, and pour it into the baking sheet.
Now add the onions, some will sink into the batter while others will remain visible.
Finally, sprinkle with chopped rosemary (3).
Place the baking sheet in a fan oven at 392°F and bake the flatbread for about 30 minutes, or until it’s dry and golden on the surface. Baking times and methods can vary significantly from oven to oven.
The chickpea and onion flatbread is ready, let it cool for a few minutes, then cut it into squares and serve… enjoy your meal!
Tips and Notes
You can prepare the flatbread in advance and reheat it when needed. If you have leftovers, you can store it in the refrigerator for up to 1-2 days.
If you have time, you can let the batter rest for an hour or two.
FAQ (Questions and Answers)
What onions can I use?
Both red, golden, or white onions are suitable, as long as they’re sweet enough.
How can I substitute paprika?
If you don’t like it, you can omit it, or replace it with other spices or herbs to your taste.
