I saw a fabulous recipe for a farinata at Nelly’s site the other day and couldn’t resist trying it. Though, as often happens, the recipe below is an adaption influenced by ingredients I had in the fridge. The red bits of the recipe are where I go off piste from Nelly’s recipe

olive oil (enough to cover bottom of oven proof skillet)
1 1/2 cups water
1 1/4 cups chickpea flour
Juice of 1 small lemon and some grated rind
1 garlic clove minced or pressed
1/4 tsp chilli flakes
1/4 tsp salt
1 tbsp fresh rosemary chopped
1 grated courgette (zucchini) – because it was there


In a bowl, thoroughly mix chickpea flour, salt, garlic, pepper, chilli flakes
lemon juice, rind and water.
Let mixture sit 1 to 4 hours (or overnight). (I did 4 hours)

Preheat oven to 435 degrees (I have celsius and did 200 degrees)

In a pie plate (or skillet), pour enough olive oil into the pan to generously cover the bottom.
I preheated the skillet and oil in the oven before I added the batter.

Pour batter into skillet.

Bake for 30-35 minutes. The pancake is done when it pulls away from the sides of the skillet and has a nice golden brown colour.
Remove from oven and devour!

I served it with a salad made from gem lettuce, red peppers, avocado, peas, sesame seeds and grated carrot. The dressing was lime juice and olive oil.

I think it would have been better without the courgette but it was still delicious! Thanks Nelly! 🙂