Italian recipe: Farinata of chickpeas and broad beans

Through Carrefour Italia | Posted on 03/26/2020 at 12:05 AM | Updated on 03/26/2020 at 00:05

The chickpea and bean farinata – a recipe from the Italian tradition – is delicious to combine with robiola cheese and green peas sautéed with herbs. To serve as a starter, or even for a light dish, accompanied by cold meats, the Ligurian farinata (deprived of gluten) is ideal for a healthy meal.

Ingredients

100 g Carrefour Bio small frozen fine products * ORGANIC CROSSROAD
200 g chickpea flour
50 g bean flour
100 g fresh robiola
Aromatic herbs: thyme, marjoram, rosemary, sage
Salt
Pepper,
Turmeric
Cold water
Extra virgin olive oil

Brown the peas in a pan with a drizzle of olive oil, a pinch of salt, pepper and the aromatic herbs. When cooked, set aside.
In a salad bowl, mix the flour of chickpeas and beans (it is also possible to use only the flour of chickpeas), add the quantity necessary to form a smooth and homogeneous dough, with a flexible and regular consistency.
Add a spoonful of turmeric and olive oil. Cover the bowl and let stand for at least 8 hours.
Pour the dough on a plate (like a pizza plate), covered beforehand with baking paper and bake for 20 minutes at 200 degrees in an oven previously heated. The surface must result golden.
Cut the farinata into square or diamond shapes, garnish with a spoon of robiola and sautéed peas. Serve warm.
Buon appetito!

The little story

The famous farinata, a traditional Italian “poor” dish from Liguria, has spanned over 2,000 years of history. The famous chickpea focaccia was born in Genoa during the occupation of Roman troops. Wheat flour then being a luxury product, the soldiers prepared this rudimentary pizza with a mixture of chickpeas and water, which they then cooked in the sun, using their shields as ovens.
Rich in fiber and mineral salts, deprived of gluten, it is still one of the flagship products of Italian cuisine today.

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