Kale, Leek and Maitake Farinata
Makes 2 12″ pies
2 c chickpea/garbanzo bean flour
3 1/2 c vegetable stock
2 T olive oil
3 cloves garlic, thick slice or smashed
4 oz package fresh maitake mushrooms
1 leek, white and light green portion only, thinly sliced
1 tsp sea salt
1 bunch lacinato kale, thinly sliced
2 tsp fresh thyme
2 tsp fresh rosemary
Preheat oven to 375 degrees. Coat 2 12″ pie dishes with olive oil.
In a medium mixing bowl sift chickpea flour and 1 tsp sea salt together. Add vegetable stock and whisk to remove any clumping. Let sit 30 minutes while you prep veggies.
Heat the oil over medium low heat in a large skillet and add sliced garlic. Infuse the oil with the garlic by letting the garlic sizzle in the oil for a few minutes. Pull out with a slotted spoon or fork. Add leeks, mushrooms and sea salt. Once leeks soften add kale and saute until kale has wilted. Stir in fresh herbs and pepper.
Remove from heat and scoop saute mixture into the batter bowl. Divide batter between both pie dishes. Bake for 20 minutes and then switch their positions in your oven. Bake another 20 minutes. The flat breads should be firm and browned.
Top with your favorite vegan parmesan or pine nuts and harissa.