Farinata with Beans and Peas

Ingredients and Weight:

• Chickpea flour: 200g
• Water: 500ml
• Olive oil: 2 tablespoons
• Salt: 1 teaspoon
• Black pepper: 1/2 teaspoon
• Canned black beans: 1 can (400g), drained and rinsed
• Canned kidney beans: 1 can (400g), drained and rinsed
• Frozen peas: 1 cup (100g)
• Fresh herbs (parsley, thyme, rosemary): 1/2 cup, chopped

Preparation Time:

15 minutes

Cooking Time:

25 minutes

Difficulty Level:

2

Preparation Method Steps:

1. In a large bowl, combine the chickpea flour, water, olive oil, salt, and pepper. Whisk until smooth.
2. Let the batter rest for at least 30 minutes, or up to overnight.
3. Preheat oven to 425°F (220°C).
4. Add the black beans, kidney beans, and peas to the batter. Stir to combine.
5. Spread the batter evenly onto a greased 12-inch pizza pan.
6. Bake for 25-30 minutes, or until the edges are golden brown.
7. Sprinkle with fresh herbs and serve immediately.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 250
• Fat: 9g
• Protein: 10g
• Carbohydrates: 38g
• Fiber: 6g

Dish Characteristics:

• Crispy and flavorful with a tender interior.
• Packed with protein and fiber from the beans and peas.
• Versatile and can be served as an appetizer, main course, or side dish.

User Comments:

• "This farinata was absolutely delicious! The beans and peas added a great flavor and texture."
• "I love how easy this recipe is to make. It's a great way to use up leftover beans."
• "This dish was a hit with my family. It's healthy and satisfying."

Special Precautions and Tips:

• Make sure the batter is thin enough to spread easily. If it's too thick, add more water.
• The farinata will be crispy on the outside and tender on the inside. If you prefer a crispier farinata, bake for longer.
• Serve the farinata immediately with your favorite toppings, such as grated Parmesan cheese, fresh basil, or lemon wedges.