EVERYDAY

VEGETARIAN

GLUTEN FREE

DAIRY FREE

Farinata with blistered tomatoes and chilli chickpeas

SERVES 2 //PREP TIME 10 MINS //COOK 25 MINS (PLUS RESTING)

250 gm canned chickpeas, rinsed, drained, pat dry
100 ml olive oil, plus extra to shallow fry
½ tsp paprika
1 long red chilli, thinly sliced
250 gm vine-ripened cherry tomatoes
1 avocado, peeled, stone removed, cut into wedges
1 cup loosely packed watercress Lemon wedges, to serve

FARINATA BATTER

100 gm chickpea flour
250 ml cold water
1 tbsp olive oil
2 tbsp finely chopped flat-leaf parsley and rosemary

1 To make farinata batter, blend all ingredients with 1 tsp salt in a blender until smooth. Transfer to a jug, cover and set aside at room temperature to rest (30 minutes).

Heat 1cm oil in a large, deep frying pan over medium-high heat. Add chickpeas and stir continuously until crisp and golden (2-3 minutes). Add paprika