Crispy on the outside and soft inside, the chickpea farinata with tuscan kale is an example of rustic cooking that can turn a few ingredients into something extraordinary.
Adding tuscan kale to the water-and-chickpea-flour batter not only adds color and aroma but also makes the dish even more nutritious and ideal for the winter months.
Perfect as a rustic appetizer, a light main course, or a flavorful vegetarian option, chickpea farinata with tuscan kale wins you over with its simplicity and authenticity.
A recipe that smells of warm oven and togetherness, perfect to share straight from the oven to enjoy its crunchiness at its best.
Now take a minute to read the recipe and then…let’s COOK and EAT!!
See also
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup + 1 tbsp chickpea flour
- 1 2/3 cups water
- 1 teaspoon fine salt
- to taste extra virgin olive oil
- to taste dried chili pepper
Tools
- 1 Bowl
- 1 Whisk
- 1 Baking pan 12 in diameter
- 1 Skimmer
Steps
To prepare chickpea farinata with tuscan kale, start by cleaning the kale.
First, remove the leaves from the central stem, then separate the individual leaves from the central rib.
Place the leaves in a bowl with cold water and let them soak for a few minutes to remove dirt and impurities.
Then rinse well under running water, transfer them to a colander to let excess water drain, and pat dry with a kitchen towel to fully dry them.
Finally, transfer them to a cutting board and chop the leaves into smaller pieces.
At this point, prepare the batter.
In a bowl, pour the water and gradually sift in the chickpea flour, whisking with a hand whisk. Add salt and let the batter rest for one hour, skimming occasionally with a skimmer.
After the resting time, add the chopped tuscan kale leaves and mix to fully incorporate them into the water-and-flour mixture.
Grease a baking pan generously (12 in diameter if round or about 8×12 in if rectangular) and pour in the farinata batter. Use a spoon to jiggle the mixture slightly so that the oil on the base of the pan rises to the surface, and add dried chili pepper to taste. I like it nicely spicy.
Finally, bake your chickpea farinata with tuscan kale in a preheated static oven at 392°F for 40 minutes, then serve it still hot to fully appreciate both the flavor and the crunch 😉.
Storage
Chickpea farinata with tuscan kale keeps in the refrigerator for 2–3 days, well sealed in an airtight container. You can reheat it in the oven, air fryer, or in a skillet to bring back its crispness.
FAQ (Questions and Answers)
Can I use ready-made chickpea flour or do I have to grind the chickpeas?
For farinata you need ready-made chickpea flour. You do not use whole chickpeas blended, because the texture would be different and you would not obtain the classic thin and crispy structure.
How long should the batter rest?
At least 2–4 hours, even better if overnight. Resting allows the flour to fully hydrate and makes the farinata more digestible and uniform.
Can I skip the resting?
You can, but the farinata will be less smooth and slightly heavier. If short on time, at least 30–60 minutes are recommended.
Can I use a different vegetable?
Yes! You can replace tuscan kale with Swiss chard, spinach, thinly sliced onions, or zucchini.
How thick should the farinata be?
Traditionally it is thin (about 1/5 in / 5 mm). The thinner it is, the crisper the outside and the softer the inside will be.
Can I cook it in a pan?
Yes, in a well-oiled nonstick pan. It will be less crispy than when baked, but still good.
How do I know when it’s done?
The surface should be golden with slight dark bubbles and the edges slightly pulling away from the pan.
Is it gluten-free?
Yes, chickpea farinata is naturally gluten-free, so suitable for those with celiac disease (check that the flour is certified).
Can I freeze it?
Yes, it’s better to freeze it already cut into portions. To eat, thaw and pass it in a hot oven for a few minutes.
