Chickpea Flatbread

Called “Farinata Genovese” in Italy, this street food is delicious as a main luncheon course or a snack. Serve with a light green salad.

Serves 6.

Ingredients:

Batter:

• 3 1/2 c besan (chickpea flour)
• 1 tsp salt
• 3 1/2 c water
• 1 Tbsp olive oil
• 1/4 c sun-dried tomatoes, finely chopped
• 2 Tbsp capers, finely chopped
• 1/2 tsp fresh rosemary, minced

Topping:

• 4 Tbsp olive oil
• 4 medium onions, thinly sliced
• freshly ground black pepper
• 2 Tbsp Mirin rice wine or other wine (optional)

Directions:

1. Place besan flour and salt in a large bowl. Slowly whisk in the water until smooth batter results. Stir in the tablespoon of olive oil, the sun-dried tomatoes, capers, and rosemary. Allow batter to stand while making the topping.
2. In a large skillet on medium low heat, warm the 4 tablespoons olive oil. Add onions and caramelize them by sautéing 40 minutes, stirring often to keep from burning. Add black pepper to taste.
3. Add Mirin and scrape/deglaze the skillet. Set aside.
4. Preheat oven to 400 degrees F and grease a large oven-proof skillet with butter or vegetable shortening.
5. Pour batter into the prepared skillet and bake 15 minutes.
6. Put onion topping over the flatbread while hot. Serve hot or warm.