You may have noticed that I didn’t post many pasta recipes during the spring. One of the hardest things about cutting out non-whole grain carbs was foregoing bread and pasta. I developed a soft spot for these chickpea flatbreads which are called farinata in Italy and socca in France.
They are gluten-free because they are made with chickpea flour (ground dried chickpeas). They can be crisp like a Naples-style pizza or a little thicker and chewier if you like. You can top with a myriad of flavors and I keep experimenting. This one is perfect for summer, with a pesto fava bean puree and a handful of crisp arugula dotted with some tangy sundried tomatoes.
Chickpea Flatbread with Fava Puree
2 1/2 cups water
1 3/4 cups chickpea flour
1 teaspoon salt
3 tablespoons extra virgin olive oil
1 tablespoon Herbes de Provence
1 teaspoon oregano
1 cup arugula
2 tablespoons pesto
1 cup fava bean puree (cooked favas pureed with a drizzle of olive oil and salt and pepper)
1 teaspoon chopped sundried tomatoes (in oil or reconstituted from dry)
extra olive oil for drizzling and oiling the pan
Combine the water, chickpea flour, salt, olive oil, and herbs in a large bowl and whisk together until fully combined. This will make about 8 individual sized flatbreads. The consistency is very watery. I keep the extra in a jar in the fridge so it’s ready to go whenever I want a snack.
Oil a frying pan with some extra olive oil and pour in enough batter to just cover the bottom. It should not be thick. Bake at 350 degrees for 20 minutes or until browned on the edges and starting to crisp. Allow to cool in the pan for 5 minutes.
Combine the fava puree with the pesto. Spread the puree over the flatbread and top with the arugula and sundried tomatoes. Drizzle a little extra virgin olive oil over the top to finish.