Gluten-Free Faina with Caramelized Onions and Herbs

Instructions

1. 1Preheat your oven to about 230°C. In a large bowl, whisk together the 2 cups of chickpea flour, 2 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until the batter is completely smooth and free of lumps.
2. 2Let the chickpea flour batter rest at room temperature for at least 30 minutes; this allows the flour to fully hydrate, resulting in a smoother texture. While the batter rests, finely chop the 2 tablespoons of fresh rosemary and the 2 tablespoons of fresh thyme.
3. 3Thinly slice the 2 large onions into uniform rings, about 0.3175 cm thick. Heat 2 tablespoons of the olive oil in a 25.4 cm or larger skillet over medium heat until shimmering.
4. 4Add the thinly sliced onions to the skillet and cook, stirring occasionally, for 20-25 minutes, until they are deeply caramelized and golden brown. During the last 5 minutes of cooking, stir in the chopped 2 tablespoons of fresh rosemary and 2 tablespoons of fresh thyme.
5. 5Grease a 22.86 × 33.02 cm baking pan with the remaining 2 tablespoons of olive oil, ensuring the bottom and sides are well coated. Carefully pour the rested chickpea flour batter into the prepared baking pan.
6. 6Evenly spread the caramelized onions and herbs over the top of the batter in the baking pan. Bake for 30-35 minutes, or until the fainá is golden brown around the edges and firm to the touch in the center.
7. 7Remove the fainá from the oven and let it cool slightly in the pan for at least 10 minutes before slicing and serving.

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