Ingredients:

1 aubergine, cut into 1 cm thick rounds
1 courgette, halved lengthways and cut into 1 cm thick half-moons on the diagonal
2 garlic cloves, finely sliced
Leaves from 2 rosemary sprigs, roughly chopped
Olive oil
Salt and pepper
Handful of parsley leaves, roughly chopped
Pancake batter
200 g gram (chickpea) flour
Pinch of salt and pepper
475 ml warm water
2 tbsp olive oil

Method:

Preheat the oven to 200°C (400°F), Gas Mark 6.
First make the pancake batter. Whisk together the flour and salt and pepper in a bowl, then make a well in the centre. Pour the warm water and olive oil into the well and whisk until you have a smooth batter. Set aside.
Toss together the vegetables, garlic, rosemary, some salt and pepper and a generous drizzle of olive oil in shallow casserole dish, approximately 30 cm (12 inches) in diameter, preferably non-stick, and roast for 30 minutes until lightly coloured.
Give the vegetables a stir so that none are stuck to the bottom of the dish, add another drizzle of olive oil and then pour over the batter, ensuring it is evenly spread out.
Bake for about 20 minutes until the pancake is firm to the touch. Scatter over the parsley leaves and serve.

For red pepper, tomato and chilli farinata:

Make the pancake batter as above. Swap the aubergine, courgette, and rosemary for 1 red pepper, sliced into strips, 200 g cherry tomatoes, halved, and 2 red chillies, deseeded and finely chopped. Toss with some salt and pepper and olive oil and roast for 30 minutes, then pour over the batter and bake as above. Scatter over a handful of parsley leaves, roughly chopped, to serve.

Recipe from Broke Vegan: One Pot: Over 100 simple plant-based recipes that don't cost the Earth, by Sam Dixon, published by Aster, December 2022, £12.99 hardback (octopusbooks.co.uk)  

Photographer: Charlotte Nott–Macaire 