Here this Nicoise chickpea flour pancake (known as farinata and cecina in various parts of Italy) is served with a pissaladiere type topping minus the anchovies of course
Delicious, veganlicious it looks like pizza but is dairy and gluten free. The chickpea flour is filling and protein, iron and folate rich
Ingredients for a large pancake
120g (4 and a 1/4 ounces) of chickpea flour
2 tablespoons of olive oil
salt
a clove of garlic, minced
For the topping
a red onion, sliced
a tomato, sliced
a clove of garlic, minced
salt and pepper
a tablespoon of capers
a tablespoon of olives
half a teaspoon of dried oregano
a few basil leaves (optional)
dried chilli flakes (optional)
Method
Whisk the chickpea flour with 250ml (8 and a 1/2 fluid ounces) of water (or one cup each of water and flour in American measures, the ratio is one to one), 2 tablespoons of olive oil and half teaspoon of salt. Let the mixture stand at room temperature for 40 minutes
In the meantime heat a large (10″, 25cm) frying pan and enough olive oil to cover the bottom
Sweat the onions with a pinch of salt, on the lowest heat until soft, this will take up to 20 minutes
Aften 10 minutes add the clove of minced garlic, the sliced tomato, the quarter teaspoon of oregano and some pepper
Heat the grill
Remove the tomato and onion mixture and mix in a bowl with the olives and capers and shred in the basil leaves if using
Wipe out the pan and add enough olive oil to cover the bottom, turn the heat up to medium high and pour in the rested batter
Cook for 8 to 10 minutes until it starts to brown at the edges and then grill until brown on top (again for about 8 to 10 minutes)
Top with the onion mixture and sprinkle on some chilli flakes (if using)
Cut into quarters and serve as it is or with salad