* Exported from MasterCook *
Chickpea Pancake with Rosemary - 9g Carbohydrate; 2g Dietary Fiber
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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1 cup water
1 cup chickpea flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons chopped fresh rosemary
freshly ground black pepper
In a large mixing bowl, whisk together the water and the chickpea flour until the mixture is very smooth. Add the oil, salt, and rosemary and mix until smooth and well blended. Set aside at room temperature for at least 30 minutes or up to 4 hours (Cover if leaving out for longer than an hour.)
Preheat the oven to 425F. Lightly oil a 12-inch pizza pan or large cast-iron skillet and heat in the oven until hot. Carefully remove the pan from the oven and pour batter into the pan. Bake until the top is firm and the batter into the pan. Bake until the top is firm and the edges are golden brown, about 15 minutes. Be sure that the pan lies very flat in the oven, or the mixture will be too thick and undercooked on side and too thin and overcooked on the other. If the top seems undercooked, cook it in the broiler for a minute to brown it lightly.
To serve, sprinkle with freshly ground pepper to taste and cut into slices. Serve immediately.
Makes 6 servings.
Served in Northern Italy and Southern France, the chickpea pancake is called 'farinata' in Liguria and 'socca' in Nice. It is a sublime treat that can be enjoyed as an appetizer or served as part of the main meal. Chickpea flour is a rich silky flour made from ground chickpeas. Look for it in gourmet grocers, natural food stores, Indian markets (where it's called "gram flour"), or in Italian markets (where it's known as "ceci flour"). Add 1/4 cup finely chopped pitted kalamata olives to the butter to give it even more Mediterranean flavor.
Cuisine:
"Mediterranean"
Source:
"1,000 Vegan Recipes by Robin Robertson, 2009."
S(Formatted by Chupa Babi):
"Jan 2009"
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Per Serving (excluding unknown items): 97 Calories; 6g Fat (50.2% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 366mg Sodium. Exchanges: 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0
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