Vegan Green Vegetable Farinata
This twist on an Italian farinata pancake features plenty of fresh veggies for a nutritious boost!
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This delicious Italian farinata pancake is traditionally ‘peasant cuisine’, and is often enjoyed as street food.
The traditional recipe doesn’t include any fillings or toppings, but we’ve added some fresh vegetables for a nutritious boost and a little extra flavour.
This recipe comes in at well under £1 per portion, so its great for cooking on a budget.
What is a farinata?
Farinata is a savoury pancake that originated in Italy. It’s made from chickpea flour and is a simple-but-delicious comfort food.
It’s often served in wedges, and is best enjoyed while it’s hot and fresh. Farinata is usually served on its own, but it is delicious served with a variety of veggie side dishes.
Farinata is now popular in lots of locations along the Ligurian Sea coast, and as a traditionally naturally vegan food it’s a safe bet for hungry vegan travellers.
Where can I find chickpea flour?
Chickpea flour is also known as gram flour or garbanzo flour. It is growing in popularity and is available in most supermarkets.
If you can’t find it in your local store, it’s worth checking in health food shops or even online to find the flour you need.
Total Time: 45 minutes, plus 3 hours soaking time
Servings: 4
Total Time: 45 minutes, plus 3 hours soaking time
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 60 60 g chickpea flour
- 187.5 187.5 ml water
- 0.5 0.5 tbsp olive oil
- 0.5 0.5 tsp rosemary
- 50 50 g broccoli, chopped
- 0.25 0.25 bunch spring onion, diced
- 25 25 g fresh spinach
Method
- To make the batter, whisk together the gram flour and water, and leave this to sit for roughly 3 hours to allow the flour to hydrate.
- Skim any bubbles and impurities from the top of the batter, and whisk in one tablespoon of olive oil and the rosemary.
- Preheat the oven to 200°C/400°F/Gas 6. Place a large cast iron skillet or oven-proof frying pan over medium-high heat, add the remaining olive oil and sauté the broccoli for 3-4 minutes. Once the broccoli begins to soften, add the spring onions and spinach and cook for a further 2-3 minutes.
- Pour the batter into the pan, and place in the oven to cook for 25-30 minutes, until the farinata is crisp on top. Allow to cool slightly before slicing and serving.
Nutritional information per serving (348g): Calories 301, Fat 10g, Saturates 1.3g, Carbohydrate 38g, Sugars 2.7g, Fibre 8g, Protein 16g, Salt 0.12g
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