Chickpea Farinata (Socca) with Rosemary & Black Olives

5 from 12 votes

Chickpea Farinata (Socca) with Rosemary & Black Olives

Vegan chickpea farinata is a savoury pancake flatbread made with chickpea (gram) flour. It's fabulous served with hummus & salad for lunch. This is a gluten-free snack.

Prep Time15

Cook Time20

Total Time35

Course: Easy Vegan Snacks

Cuisine: Italian, vegan

Servings: slices

Calories: 170kcal

Author: Jacqueline Meldrum

Ingredients

150 g chickpea flour
5 tablespoons olive oil
1 ¼ teaspoons sea salt
1 red onion ( finely sliced)
20 black olives (pitted and halved)
6 sprigs rosemary

US Cup Measures - Metric

Instructions

Place the flour in a large mixing bowl or jug and pour in 300ml (1 ¼ cups) water, whisking as you add it.
Preheat the oven to it's highest temperature.
Grease the base and sides of a large baking tray (30cm x 22 cm/12 inches x 9 inches) or two smaller trays with 1 tablespoon of olive oil and place in the oven to heat.
Whisk the remaining 4 tablespoons of olive oil into the batter with the salt and a good grinding of black pepper.
Carefully remove the hot tray (or trays) from the oven and pour in the batter.
Top evenly with the onion, rosemary and olives, then bake for 30 minutes until deep golden and crisp on top. Check it after 20 minutes and if it's getting too dark, turn the oven down to 220c/200c/425f/gas mark 7 for another few minutes.
Leave it to cool in the tin for 10-15 minutes before slicing and serving with an extra sprinkle of salt.
Enjoy!

Notes

Chickpea flour - also called besan, gram flour or gazbanzo flour
Olives - don't like them, leave them out.
Trays - you can use more than one tray if you don't have a big enough tray.
Air fryer - you can bake these in an air fryer (if you have trays that fit), it will bake up to 10 minutes quicker (remember the top of the oven bakes quicker)
Fresh - serve it freshly made and warm
Gluten-free - this flatbread is gluten-free

Nutrition