The Good Life, Gluten-Free

Savory Chickpea Crepe with Ricotta and Caramelized Onions

By • September 23, 2013 • 18 Comments

Every week, Shauna Ahern of Gluten-Free Girl and the Chef -- and Gluten-Free Girl Everyday -- will be sharing smart tips and smarter recipes that will please even the most devout gluten-eaters among us. Come one, come all -- we're going flourless. 

Today: Shauna shares your new gluten-free, go-to appetizer.

Chickpea Cake on Food52

We first had slices of farinata, a thin chickpea crepe, in Cinque Terre. Farinata is sometimes used in Italy as a base for pizza for those of us with celiac, but it's also street food at its finest: hot, crisp, flavorful. This is one of the few foods where garbanzo bean flour truly works. 

As much as I love thin chickpea crepes, I also like playing with the idea of a savory chickpea cake. Think of it as a savory appetizer, with a dollop of cold ricotta, and a warm tangle of caramelized onions on top. 

More: Looking for dessert, too? Try these gluten-free Almond-Oatmeal Cookies with Dried Cherries.

Chickpea Cake on Food52

Savory Chickpea Crepe with Fresh Ricotta and Caramelized Onions

Serves 8

4 cups warm water
2 cups chickpea (or garbanzo) flour
2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus more for the onions
Ricotta
2 large yellow onions

See the full recipe (and save and print it) here.

Photos by Shauna Ahern

Jump to Comments (18)

Tags: gluten-free, cake, chickpea, Chickpea Crepes, Farinata, Socca, Cecina, special diets

Comments (18)

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11 months ago Lauren Kodiak

Shauna, I was really excited about this recipe, but unfortunately it ended up a watery mess! Would it be helpful to reduce the amount of water? Or divide the batter between two 8 x 8 baking dishes? I let the mixture sit for three hours, but it never thickened or fully cooked. Would love any tips!

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11 months ago smslaw

Did you try to ccok it anyway? When I made it, it was also very loose, even after adding more flour, but it firmed up nicely when cooked.

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11 months ago smslaw

We made this last night. I changed the proportion of flour to water, using about a third more chickpea flour, as the batter seemed very thin and we didn't want to wait 2 hours to cook it. After cooking it, though, I suspect there is a considerable margin of error before it would become either too firm or too loose. We served a mix of onion and sweet peppers on top, instead of just carmelized onion.
It was really tasty and very easy to make.

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11 months ago Stephanie22

I'm tired of the redundant, professional haters that follow talented people like Shauna and others who write blogs and books. They are jealous and need to get a life. Thank you for having Shauna Ahern and other creative people on Food52. Pay no mind to the incessant distractors; unfortunately it is part of the internet.

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11 months ago katie

Stephanie, I am not a "professional hater," just an emergency room nurse with a celiac 10 year old, who doesn't have time to try to decipher recipes. I am not following anyone around, but I have noticed that Mrs. Ahern's recipes tend to be badly written, often leaving out key ingredients, etc. Her job is to write clear, concise recipes that work and my job is to save people's lives; I'm not sure why that makes me "jealous." I just want a recipe that works. And thank you, Food52, for correcting this. I am looking forward to trying it.

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11 months ago peaches

I just want a recipe to work, without playing with it or watching the oven for 40 minutes. Maybe if Mrs. Ahern had a 9-5 job she's understand the need to get food on the table in a timely fashion.

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11 months ago katie

The amounts in the recipes are different - one recipe looks like it is doubled, but with Shauna's recicpes I can never be sure; her recipes are often sloppy and disorganized. This looks delish, but I really don't want to make it if the amounts are wrong. Can this be addressed? Food 52 might want to pay closer attention to the recipes they print. Thanks.

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11 months ago Stephanie22

hater

Me

11 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

This has been corrected! Thanks for bringing it to our attention.

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11 months ago homet

Braggart.

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11 months ago Stephanie22

Homet is a proessional hater

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11 months ago peaches

Stephanie is a professional a*shole

Junechamp

11 months ago ChefJune

June is a trusted source on General Cooking.

In Nice those crepes are called Socca. So delicious. But I love the idea of the chickpea cake -- nice alternative to polenta.

Me

11 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

I love, love Socca. Will try this soon!

Baci1

11 months ago HalfPint

HalfPint is a trusted home cook.

You can also find it in Indian grocery stores, labeled as 'besan'.

Baci1

11 months ago HalfPint

HalfPint is a trusted home cook.

sorry, I meant that chickpea flour is called 'besan', in Indian markets.

Me

11 months ago TheWimpyVegetarian

I had farinata last September in Cinque Terra and fell in love with it. Now I make it at home all the time. I make mine with some rosemary oil and sauteed garlic and it's a killer warm appetizer. Love your idea of making it thicker into a cake, and topping with the ricotta and caramelized onions! I'm definitely trying :-)

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11 months ago homet

Braggart