Farinata di Ceci

Health Highlights

Ingredients

Heat oven to 350F (177C).
Heat the water to boil with butter and a splash of olive oil.
Place the chickpea flour into a large mixing bowl, and gradually pour in the cold water, beating until the mixture is uniform.
Strain through a fine conical strainer, and pour into the boiling water. Simmer over low heat for 20 minutes, stirring often.
In the meantime, make the Aglio Olio:
- Add olive oil to a small pan over med-low heat.
- Add smashed garlic, rosemary sprigs, and salt.
- Cook on low until batter is ready, careful not to burn the garlic
- Strain and add oil to the batter.
Grease a square cake pan and pour in the batter. Tap against the counter to remove any air bubbles.
Cover with cling film and allow to cool, then refrigerate for 30 minutes.
Once cooled and formed, empty onto a plate. Cut into large squares.
Grease a cookie sheet with olive oil.
Cook in the oven for 25-35 minutes until golden.

Nutrition Highlights

Calories 706

Calories from fat 646

Calories from saturated fat 119

Total Fat 72 g

Saturated Fat 13.3 g

Trans Fat 0.3 g

Polyunsaturated Fat 6.7 g

Monounsaturated Fat 47 g

Cholesterol 13.5 mg

Sodium 274 mg

Potassium 182 mg

Total Carbohydrate 11.7 g

Dietary Fiber 2.4 g

Sugars 2.0 g

Protein 4.4 g

Meat Alternative

0.9