Chickpea Farinata

By: The Local Palate
Slicing into a chickpea farinata

At babas on meeting, a Charleston favorite near Upper King Street, one of the dishes that flies off plates during aperitivo hour is the chickpea farinata, a crispy and savory bread made with chickpea flour that serves as the perfect vessel for dipping in ricotta, hummus, or any other sharable dips.

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Serves 4

  • 1 cup chickpea flour
  • 2 cups warm water
  • 8 tablespoons extra virgin olive oil
  • 1 bunch fresh rosemary
  • 1 teaspoon flaky sea salt
  1. Place the water, olive oil, and salt in a blender or food processor. Turn to low and mix until incorporated.
  2. Slowly incorporate the chickpea flour and increase speed until fully combined.
  3. Let rest for 10 minutes.
  4. Preheat oven to 425 degrees with a sheet pan inside. Once sheet pan is heated, drizzle with olive oil. Place sheet pan in oven for an additional minute.
  5. Evenly distribute rosemary leaves in pan with the heated olive oil. Pour batter over top of the rosemary leaves.
  6. Bake for 10 minutes or until lightly browned and crispy. Remove and cool.
  7. Slice into 2-inch-by-1-inch pieces and pile onto a plate. Sprinkle with flaky sea salt.
  • Recipe By
    Babas on Meeting in Charleston
  • Contributing City
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