Ligurian Farinata with Rosemary Onions

Ingredients

• 3/4 cup chickpea flour
• 2 onions, thinly sliced
• 2 cups baby arugula
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp rosemary
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Whisk the chickpea flour with 1 cup water and 1/2 teaspoon salt until completely smooth, then cover and rest the batter for at least 30 minutes, or up to 4 hours at room temperature.
2. The rest is not optional: unrested chickpea batter tastes raw and chalky, and the flour needs time to fully hydrate.
3. Meanwhile heat half the olive oil in a skillet over medium-low heat and cook the sliced onions with a pinch of salt for 15 to 20 minutes, stirring often, until soft, sweet, and golden. Add the garlic and rosemary for the last minute.
4. Heat the oven to its maximum, ideally 500F (260C), with a 10-inch cast-iron or heavy metal pan inside for 10 minutes.
5. Skim the foam from the surface of the rested batter and whisk it once more.
6. Add the remaining oil to the hot pan, swirl it to coat, and pour in the batter. It should sizzle on contact. Scatter the onions over the surface.
7. Bake for 12 to 15 minutes, until the farinata is set, the edges have pulled away from the pan, and the top is browned in patches. Finish under the broiler for 1 to 2 minutes for darker colour if you like.
8. Cut into wedges, top with the arugula and fresh herbs, and serve hot with lemon wedges and plenty of black pepper.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.