The chickpea farinata with zucchini is a simple, light, and tasty dish. For the recipe, I reinvented the classic chickpea farinata by adding thinly sliced zucchini. In this way, I wanted to create a second course complete with a side dish by adding vegetables. Additionally, you can flavor it by adding your preferred spices. Serve as an appetizer, starter, or vegan main course.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Oven
- Cuisine: Vegan
- Seasonality: Summer
Ingredients
- 7 oz dark zucchini
- 1/4 cup chickpea flour
- 1/2 cup water
- 2 tablespoons extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Bowl
- Hand whisk
- Spatula
- Non-stick pan
- Mandoline
- Frying pan
- Wooden spoon
- Lid
- Oven
Steps
To prepare the chickpea farinata with zucchini…
Take the zucchini, wash them, remove the ends, and slice them thinly with a mandoline or knife.
In a pan, pour a tablespoon of extra virgin olive oil, heat it, then add the sliced zucchini.
Lightly brown the zucchini, then salt them and cover with a lid. Cook for 5 to 10 minutes, stirring occasionally with a wooden spoon. If necessary, add a little water to soften them during cooking.
While the zucchini are cooking, in a bowl pour the chickpea flour, water, a tablespoon of extra virgin olive oil, salt, and pepper. Mix with a hand whisk until you get a smooth mixture.
When the zucchini are soft, cooked, and dry, add them to the bowl with the chickpea flour. Mix everything and pour the mixture into a non-stick pan (7 inches in diameter).
Bake the chickpea farinata with zucchini in a preheated oven at 356°F for 20 minutes in fan mode. It should be golden and dry. Once cooked, serve it hot, but it’s also excellent warm or at room temperature.
