Farinata di Ceci (Chickpea Flatbread)

23 May

I love chickpeas and everything made with these tasty legumes. They have a delicious, slightly nutty flavor that goes well with many dishes. In addition they are very nutritious because they contain a lot of protein, minerals and vitamins (see chickpea salad). Farinata (Fah-ree-NAH-tah) is a tasty flatbread made with chickpea flour, and it is typical of Liguria, particularly from Genoa. It has a long history; it is thought to date back to the Greeks and Romans, when soldiers prepared it for their meals as a substitute for bread. The traditional recipe uses only four ingredients: chickpea flour, olive oil, water, salt. I like to enrich it with ground pepper and chopped rosemary leaves, a flavorful note to this delicate and delicious recipe. The preparation is very easy: just mix the flour and water. Instead, the “hard-work” is waiting the 12 hours needed to allow the chickpea flour to absorb the water. This delectable dish can be served as an appetizer or a snack, and it’s a healthy alternative to offer to our kids. In the past it was a common afternoon snack after school: tasty and good for you. If you want to prepare a gluten-free meal, this recipe will be a hit.  A personal recommendation: eat it warm . If there is any leftover (which I doubt!), heat it for a few minutes in a hot oven.

FARINATA DI CECI (CHICKPEA FLATBREAD)

Preparation time: 10 min. (plus 12 hours)  Cooking time: 35 min.  Servings: 8

Farinata di ceci

 

INGREDIENTS
330 g (12 oz) chickpea flour
950 ml (4 cup) water at room temperature
80 ml (1/3 cup) olive oil (extra-virgin)
Leaves of 1 sprig of rosemary, chopped
Salt
Freshly ground pepper

DIRECTIONS
1. In a bowl, dissolve flour in the water, stirring with a whisk and making sure that there are no lumps, until mixture is liquid and homogeneous. Let it stand covered with a lid for 12 hours at room temperature
2. Preheat oven to 220° C (425 °F)
3. After 12 hours, if there is some foam on the surface, remove it with a spoon. Add salt, pepper, rosemary and half of the oil. Stir
3. Pour the other half of oil in a 32 cm (13 inch) diameter metal pan. Pour in the batter and bake for about 35 minutes until the surface is golden brown. Serve warm. Paola

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6 Responses to “Farinata di Ceci (Chickpea Flatbread)”

  1. Cindy Swain (@italicanakitchn) May 24, 2014 at 9:59 am #

    Yum! This looks absolutely scrumptious. I’m always on the lookout for healthy, delicious snacks. Quick question, when you pour in half the oil in the pan, do you need to distribute it with your fingers to coat all of the sides? (Like buttering a pan?) I imagine so, but just want to confirm. I just pulled out my chick pea flour and am going to make it now!

    • Passion and Cooking May 24, 2014 at 10:14 am #

      Ciao Cindy. Thanks for your nice comment. Yes, you have to distribute the oil on the whole surface only just gently shaking the pan. Let me know how you like. Have a fab weekend.

  2. Frank Fariello May 27, 2014 at 2:09 pm #

    Gorgeous photo, Paola, of a lovely dish.

    • Passion and Cooking May 27, 2014 at 10:42 pm #

      Thanks Frank, that’s very nice of you. Your comments are always appreciated because an expert of Italian cuisine!

  3. Passion and Cooking June 13, 2014 at 12:47 pm #

    Thanks Cindy! It sounds delicious too!

Trackbacks/Pingbacks

  1. Italian Chickpea, Sun-Dried Tomato, Pesto and Olive Flatbread - italicana kitchen - June 13, 2014

    […] am always on the look-out for interesting healthy recipes :: ricette sane, and when I saw this on Passion and Cooking, a blog by Paola Lovisetti Scamihorn, I wanted to give it a […]

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