Name: Farinata with blistered tomatoes and chilli chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 250 gm canned chickpeas, rinsed, drained, pat dry; 100 ml olive oil, plus extra to shallow fry; ½ tsp paprika; 1 long red chilli, thinly sliced; 250 gm vine-ripened cherry tomatoes; 1 avocado, peeled, stone removed, cut into wedges; 1 cup loosely packed watercress; Lemon wedges, to serve; Farinata batter; 100 gm chickpea flour; 250 ml cold water; 1 tbsp olive oil; 2 tbsp finely chopped flat-leaf parsley and rosemary

Farinata or socca is a thin, unleavened crepe made from chickpea flour. Originally from Genoa, farinata became a typical food from Nice to Sardinia, where it was typically cooked in a wood oven.

Ingredients

250 gm canned chickpeas, rinsed, drained, pat dry

100 ml olive oil, plus extra to shallow fry

½ tsp paprika

1 long red chilli, thinly sliced

250 gm vine-ripened cherry tomatoes

1 avocado, peeled, stone removed, cut into wedges

1 cup loosely packed watercress

Lemon wedges, to serve

Farinata batter

100 gm chickpea flour

250 ml cold water

1 tbsp olive oil

2 tbsp finely chopped flat-leaf parsley and rosemary

Method

1.To make farinata batter, blend all ingredients with 1 tsp salt in a blender until smooth. Transfer to a jug, cover and set aside at room temperature to rest (30 minutes).

2.Heat 1cm oil in a large, deep frying pan over medium-high heat. Add chickpeas and stir continuously until crisp and golden (2-3 minutes). Add paprika and chilli, and stir until fragrant (1 minute). Remove with a slotted spoon into a bowl and season to taste.

3.Preheat grill to high. Add 1½ tbsp oil to a 25cm heavy-based oven-proof frying pan (ideally cast iron) and place on a low shelf in the oven to heat (5 minutes).

4.Meanwhile, place tomatoes on a tray, drizzle with 1 tbsp oil and season; place under grill and cook until starting to blister (5 minutes). Remove and set aside.

5.When frying pan for farinata is very hot, carefully add half of the batter, swirl to cover base and place under grill. Cook until edges are starting to crisp and golden (6 minutes). Transfer to a plate and repeat with remaining batter, adding extra oil to the pan.

6.Serve farinata topped with avocado, tomatoes, chickpeas and watercress, with lemon wedges on the side.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

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