Spinach, Tomato and Onion Farinata

Serves 4

I am always on the look-out for GF recipes that use lesser known grains or, as in this case, legumes to broaden the nutritional palette of my family’s diet. This recipe using chickpea flour is from Cooking Light and sounded easy, fun and, most of all, very versatile as you can top it like a pizza. Give it a try. Garbanzo flour is nowadays available in many super markets.

1 pint cherry tomatoes, halved
2 1/2 tablespoons olive oil
2 1/2 tablespoons fresh rosemary
3/4 cup chickpea (garbanzo bean) flour
1 cup water
1 medium onion, sliced
1/8 teaspoon red pepper
1 garlic clove, minced
1 cup spinach leaves
1/2 cup mozzarella cheese
1 cup loosely packed baby spinach leaves

Preheat oven to 450° F.
Using a pie dish combine tomatoes, 1/2 tablespoon oil, 1/4 teaspoon rosemary and salt and pepper to taste.
Arrange tomatoes on baking sheet in a single layer and bake in the oven for approx. 20 minutes.
Cool slightly.
Combine 1 cup water, flour, 1 tablespoon of olive oil, remaining rosemary, salt and black pepper in a large bowl, stirring with a whisk until smooth.
Let stand for 30 minutes for the flour to soften.
Place the used pie dish in the oven.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat.
Add the onions and cook, stirring often, until they are tender, approximately 8 minutes.
Stir in 1/8 teaspoon red pepper and garlic and continue to cook, stirring frequently, until onions are golden.
Carefully (!) remove dish from the oven and stirring batter once, pour it into the dish.
Bake for 20 minutes and remove from the oven.
Top evenly with onion mixture, tomatoes and spinach leaves and sprinkle with cheese.
Bake an additional 12 minutes or until center of dough is set.
Remove from oven and let stand for 10 minutes.
Cut in wedges and serve with a arugula or green-leaf salad.

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