Asparagus, Tomato, and Onion Farinata

Photo: Johnny Autry; Styling: Leigh Ann Ross

Italian flavors abound in this vegetarian one-dish meal of Asparagus, Tomato, and Onion Farinata. Farinata is a thin cake made with chickpea flour. The chickpea flour makes this crispy crust high in fiber and gluten-free.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 42 Minutes
Total: 1 Hour, 22 Minutes

Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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. 4. Place a 10-inch cast-iron skillet in oven.
  5. 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. 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. 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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