Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Melissa Hemsley’s Farinata

Melissa Hemsley's chickpea flour pancake, or farinata, is a delicious side to dips, soups or salads and can be topped with your favourite pizza toppings.

From the book

Melissa Hemsley


A must make. Here chickpea batter is baked into a thin, crispy pancake that is perfect for dipping into Hummus (page 63 of Feel Good) or to have alongside the beautiful Hearty Spiced Veg Stew on page 42 and other soups.

Read more Read less


150g chickpea (gram) flour
5 tbsp olive oil
1¼ tsp sea salt, plus extra for sprinkling on top
1 red onion, finely sliced
20 pitted black olives, finely sliced
6 sprigs of rosemary


Place the flour in a big jug or mixing bowl and slowly pour in 300ml of water, whisking as you go.

Preheat the oven to its highest temperature. Take your largest baking tin, approx 30cm x 22cm (if you don’t have one this large, use two smaller tins approx 22cm x 18cm). Grease the base and sides with 1 tablespoon of the olive oil and place in the oven to heat up.

Whisk the remaining 4 tablespoons of olive oil into the flour mix, along with the 1¼ teaspoons of salt and lots of black pepper.

Remove the hot tin(s) from the oven, pour in the batter and top evenly with the onion, olives and the rosemary sprigs. Bake for 30 minutes until deeply golden and crisp on top. (Check after 20 minutes and turn down the temperature to fan 200C/gas mark 7 if it’s getting too dark.) Let the farinata cool in the tin(s) for 15 minutes (if you can wait that long!) before slicing each one into quarters and serving with an extra sprinkling of salt on top.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Feel Good: Quick and Easy Recipes for Comfort and Joy

Close menu