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.
Asparagus, Tomato, and Onion Farinata
Photo: Johnny Autry; Styling: Leigh Ann Ross
More From Cooking Light
Total: 1 Hour, 22 Minutes
Amount per serving
- Calories: 321
- Fat: 20.5g
- Saturated fat: 2.9g
- Monounsaturated fat: 11.7g
- Polyunsaturated fat: 4.5g
- Protein: 9.8g
- Carbohydrate: 27.2g
- Fiber: 6g
- Cholesterol: 2mg
- Iron: 3.1mg
- Sodium: 358mg
- Calcium: 110mg
- 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
- 1. Preheat oven to 450°.
- 2. 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.
- 3. 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.
- 4. Place a 10-inch cast-iron skillet in oven.
- 5. 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.
- 6. 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.
- 7. 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.
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