Combine tomatoes, 1 1/2 teaspoons oil, 1/4 teaspoon rosemary, and 1/8 teaspoon black pepper in a small bowl, tossing to coat. Arrange tomatoes in a single layer on a jelly-roll pan; bake at 450° for 20 minutes, stirring once. Cool slightly.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 1 cup water, flour, 1 tablespoon olive oil, remaining 2 teaspoons rosemary, salt, and the remaining 1/4 teaspoon black pepper in a large bowl, stirring with a whisk until smooth. Let stand 30 minutes.
Place a 10-inch cast-iron skillet in oven.
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons olive oil; swirl to coat. Add onion; cover and cook for 8 minutes or until tender, stirring occasionally. Stir in 1/8 teaspoon red pepper and garlic. Cook, uncovered, 18 minutes or until onions are golden, stirring frequently. Remove from heat; stir in asparagus.
Carefully remove cast-iron skillet from oven. Add 1 tablespoon oil; swirl to coat. Stir batter once; pour batter into skillet. Bake at 450° for 20 minutes. Top evenly with onion mixture and tomatoes; sprinkle evenly with cheese. Bake an additional 12 minutes or until center of dough is set. Remove from oven; let stand 10 minutes. Cut into 4 wedges.
Combine remaining 1 tablespoon oil, juice, and vinegar in a medium bowl, stirring with a whisk. Add arugula; toss to coat. Arrange 1 cup arugula on each of 4 plates; sprinkle each serving with about 2 teaspoons nuts. Serve with 1 wedge farinata.
This is my first try using chickpea flour. It made a good base for the yummy roasted veggie topping. I substituted green beans for the asparagus (out of season) and roasted them with the tomatoes. I too cut way back on the oil similar to the first reviewer. While not complicated, it did take time....I will start with the chickpea batter first next time since it had to sit for 30 minutes.
I really wanted to like this recipe-it sounded different and tasty- but it was just weird, as well as being a lot of work. Parts of it were good. The tomatoes were delicious, as we're the onions and asparagus. The chickpea flour part on the bottom was the strange part. It didn't taste like much of anything, had a rubbery texture, and stuck to the bottom of my cast iron pan despite the oil. I won't make this again.
It takes a little time to prep, but well worth the effort. This is a very versatile dish...almost any roasted/fresh vegetable combo would be great. I added some yellow squash for color, but I'm thinking eggplant, tomato, onion and fresh basil would be amazing next time. I also cut way back on the oil - used less than a tablespoon total (a teaspoon for roasting the veggies, a teaspoon in the crust, and a teaspoon to swirl around in the cast iron skillet).Tastes even better the next day. The garbanzo bean flour crust is awesome - good protein, great taste, low carb. It's unassuming yet kinda fancy at the same time.
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