- 1 pint cherry tomatoes, halved
- 4 tablespoons olive oil, divided
- 2 1/4 teaspoons chopped fresh rosemary, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 3.18 ounces chickpea (garbanzo bean) flour (about 3/4 cup)
- 1 cup water
- 1/2 teaspoon salt
- 2 1/2 cups thinly vertically sliced yellow onion
- 1/8 teaspoon crushed red pepper
- 3 garlic cloves, chopped
- 1 cup (1-inch) slices asparagus
- 2 tablespoons shaved pecorino Romano cheese
- 1 teaspoon fresh lemon juice
- 2 teaspoons balsamic vinegar
- 4 cups baby arugula
- 3 tablespoons pine nuts, toasted
- calories 321
- fat 20.5 g
- satfat 2.9 g
- monofat 11.7 g
- polyfat 4.5 g
- protein 9.8 g
- carbohydrate 27.2 g
- fiber 6 g
- cholesterol 2 mg
- iron 3.1 mg
- sodium 358 mg
- calcium 110 mg
How to Make It
Preheat oven to 450°.
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.