Cumin & onion farinata

Cumin & onion farinata

By
From
V is for Vegan
Serves
4–6
Makes
3

Farinata is a gluten-free, thick pancake made with gram flour, or chickpea flour. In the south of France, you may know it as ‘socca’. I first had it in Turin when I attended a Pink Bloc tactical frivolity protest against Berlusconi.

It wasn’t all political action though, because, being at heart a bourgeoise gourmande, I managed to include some activities such as tasting the ice creams of several gelaterias, attending a chocolate festival in the centre of town and trying the fudgy slices of farinata sold at the local bakery. Which was a useful foodstuff, as half the London samba band were either coeliac, vegan or freegan. I made the farinata with onions and cumin to give it a slightly Middle Eastern vibe. Combined with tabbouleh, it made for a light and healthy weekend lunch.

Ingredients

Quantity Ingredient
400g gram flour
300ml water
140ml olive oil
1 tablespoon ground cumin
1 tablespoon sea salt
2 onions, finely sliced
olive oil, for frying

Method

  1. Mix the gram flour, water and 50ml of the olive oil together and leave for 2–12 hours, or overnight. Add the cumin and salt.
  2. Cook the onion slices in 50 ml of the olive oil in a frying pan over a low heat until caramelised. This will take at least 15–20 minutes. Tip onto a plate.
  3. Preheat the grill to hot. You will need an ovenproof frying pan, ideally cast iron. Even more ideally, you will have 2 of these, so that you can make 2 farinata at once!
  4. Heat a little of the remaining olive oil in the frying pan and add enough batter to cover the bottom of the pan so that it is about 1.5 cm thick. Add the caramelised onions and, once the bottom seems done, or set, place the whole frying pan under the hot grill.
  5. Leave until brown on top and slightly crispy at the edges. You can then start on the second one, using a little more oil to grease the pan first.
  6. Cut the farinata into slices like a pizza to serve.
Tags:
Vegan
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