• prep: 20 min
  • cook: 0 hr
  • total: 20 min
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  • servings:
  • Summary

    You can use any beets you like to top these Ligurian-style savory chickpea pancakes, but the Chioggia variety makes an especially pretty presentation. Consider serving our Swiss chard and ramp versions as well for farinata three ways!

    Ingredients

    • 1 cup chickpea flour
    • Kosher salt and freshly ground pepper
    • 1 cup lukewarm water
    • 3 tablespoons extra-virgin olive oil
    • 1 cup thinly sliced Chioggia beets (from about three 2-ounce beets)
    • 1 chopped anchovy (1/2 teaspoon)
    • 1 teaspoon fresh lemon juice
    • 1/2 cup fresh basil leaves
    • Flaky sea salt, such as Maldon

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 100 % Daily Value *
    • Total Fat: 6 g 9.31%
    • Saturated Fat: 1 g 4.07%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 22 mg 0.9%
    • Calcium: 14 mg 1.35%
    • Potassium: 161 mg 4.61%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.28%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 8 g %
    • Dietary Fiber: 2 g 7.03%
    • Sugar: 2 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 3%
    • Vitamin C 2.65%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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