Fainá with a Twist

Ingredients

• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1 cup (240ml) water 1 cup (240ml) water
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 9g, 1g
• Carbohydrates (total, sugars): 19g, 3g
• Protein: 6g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a mixing bowl, combine the chickpea flour, water, olive oil, dried oregano, dried thyme, paprika, garlic powder, salt, and black pepper. Whisk until well combined and smooth.
3. 3.
   Let the batter rest for 15 minutes to allow the flavors to meld.
4. 4.
   Grease a round baking dish or cast-iron skillet with olive oil.
5. 5.
   Pour the batter into the prepared dish and spread it evenly.
6. 6.
   Bake for 20-25 minutes, or until the edges are golden brown and the center is set.
7. 7.
   Remove from the oven and let it cool for a few minutes before slicing into wedges.
8. 8.
   Serve warm or at room temperature.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter.
• Dried oregano and thyme — Crush the dried herbs between your palms before adding them to the batter to release their aromatic oils.
• Olive oil — Use a good quality extra virgin olive oil for the best flavor.

Tips & Tricks

• For a crispier texture, preheat the baking dish or skillet in the oven before pouring the batter.
• Experiment with different herbs and spices to customize the flavor of the Fainá.
• Serve with a drizzle of olive oil and a sprinkle of sea salt for added richness.
• Leftover Fainá can be refrigerated and reheated in a toaster or oven for a quick snack.
• Try topping the Fainá with fresh tomato slices, arugula, and a squeeze of lemon juice for a refreshing twist.

Serving advice

Serve the Fainá as an appetizer, side dish, or even as a main course. Cut it into wedges and serve warm or at room temperature. It pairs well with a variety of toppings, such as salsa, chimichurri sauce, or a dollop of creamy hummus.

Presentation advice

Present the Fainá on a wooden cutting board or a rustic serving platter. Garnish with fresh herbs, such as parsley or basil, to add a pop of color. Serve alongside the chosen toppings to allow guests to customize their own slices.