Tag Archives: Chickpea flour

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.


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

Farinata di ceci


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
Freshly ground pepper

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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