Pepper, olive and caper farinata

100g gram flour (chickpea flour)
5tbsp olive oil
1tsp dried oregano
2 onions
5 garlic cloves
2 peppers
Handful black olives
2tbsp capers
  • Put the gram flour in a large bowl and whisk in 300ml water
  • Leave to stand for 2-3 hours then add 2tbsp olive oil and season well
  • Meanwhile chop the garlic, onions and pepper
  • Heat 2tbsp olive oil and add the vegetables
  • Slowly cook for 7-8 minutes before adding the capers and olives
  • Cook for a few more minutes
  • Pre-heat the oven to 230C
  • Put the remaining 2tbsp of olive oil in a roasting tray
  • Put in the oven to heat up
  • Stir the batter and add to the tray, then put it quickly back into the oven
  • Cook for 3-4 minutes before scattering the vegetables over the top and returning it to the oven for a further 10 minutes
Original Source: 

Izzy Silvester