Seventh-Day Fainá

Prep Time: 10 Mins
 | 
Cook Time: 25 Mins
 | 
Serves 1, or 4 as a snack

Ingredients

1 1/3 cups chickpea flour

1 cup warm water

1 bunch chard, rinsed & drained, stems removed & diced, leaves roughly chopped

2 shallots, peeled and sliced

3 tbsp olive oil

Salt

Freshly cracked pepper

Optional: ground cumin, ground dried chili peppers, granulated garlic/onion, etc.

Prep Time: 10 Mins
 | 
Cook Time: 25 Mins
 | 
Serves 1, or 4 as a snack

Ingredients

1 1/3 cups chickpea flour

1 cup warm water

1 bunch chard, rinsed & drained, stems removed & diced, leaves roughly chopped

2 shallots, peeled and sliced

3 tbsp olive oil

Salt

Freshly cracked pepper

Optional: ground cumin, ground dried chili peppers, granulated garlic/onion, etc.

Ingredients

1 1/3 cups chickpea flour

1 cup warm water

1 bunch chard, rinsed & drained, stems removed & diced, leaves roughly chopped

2 shallots, peeled and sliced

3 tbsp olive oil

Salt

Freshly cracked pepper

Optional: ground cumin, ground dried chili peppers, granulated garlic/onion, etc.

Directions

1. Preheat oven to 450F.

2. In a large bowl, whisk together the chickpea flour and warm water until completely smooth, and season to taste with salt, freshly cracked pepper, and any spices you may wish to use. Allow the batter to rest for ten minutes, whisking occasionally; batter should be thin, with the consistency of heavy cream, and glossy. Some froth is okay!

3. While the batter rests, heat olive oil in a cast iron or oven-proof nonstick skillet over medium-high heat and gently fry the shallots and diced chard stems until they begin to crisp and color, 4-5 minutes. 

4. Add the chopped chard leaves to the pan (you may do this in batches if needed) and sauté with the shallots and stems until fully wilted and any released water has evaporated from the pan. Turn off the heat. Remove half of the chard-shallot mixture; save for another use. 

5. Evenly disperse the remaining vegetable mixture across the bottom of the skillet, adding more oil if necessary, and then carefully pour in the rested batter. Tilt the pan to coat, if necessary. 

6. Bake for 10-12 minutes until the pancake has set and the top has begun to dry and crackle. Switch oven mode to “broil” and briefly toast the top of the pancake until golden, 2-3 minutes more. 

7. Serve immediately: fainá can be either slid or inverted onto a platter and cut into slices.