Farinata with leek and mushrooms

Vegan main dish Vegetarian
Total: 3 hr 35 min. | Active: 20 min.
vegan, lactose-free, gluten-free, Low Carb

We discovered farinata in beautiful Cinque Terre in Italy. When we first tried it, we could hardly believe that it was made without cheese or egg! In Italy, farinata is cooked in large iron pans on a high heat with lots of olive oil. We have added leek and mushrooms to our version. Our recipe is for a whole baking tin and will serve 4 people as a light lunch. To turn it into a main course, we would add a salad.

Recipe by:
Joel & Muriel

Ingredients

for 4 person

Chickpea mixture
200 g chickpea flour
6 dl water
2 tbsp olive oil
¾ tsp salt
Vegetables
2 tbsp olive oil
100 g leek, cut into thin rings
80 g mushrooms, sliced
To bake
a little  pepper

How it's done

Chickpea mixture

Empty the chickpea flour into a bowl, create a well in the middle. Gradually pour the water into the well while stirring with a whisk, continue to whisk until the mixture is smooth. Mix in the oil and salt, skim the foam off the surface. Cover and leave to stand at room temperature for at least 3 hrs. or overnight.

Vegetables

Line a baking tin to the edges with two sheets of baking paper, joining the sheets together with a little water. Grease the baking paper with oil, pour the chickpea mixture into the tin, top with the leek and mushrooms.

To bake

Approx. 15 mins. in the upper half of an oven preheated to 240°C. Remove, allow to cool slightly, season and cut into slices.

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