Chickpea and sausage flatbread is a blend of tradition and innovation.
The flatbread originated in Genoa, and according to legend, its origins date back to the Middle Ages when Genoese warships, loaded with captured sailors, had to face a severe storm after defeating Pisa at Meloria.
On this occasion, barrels of oil and sacks of chickpeas reportedly spilled and soaked in seawater.
Due to hunger, it’s said that the prisoners were offered a chickpea and oil puree. Some sailors refused it and left the mixture in the sun, where it dried and turned into a type of pancake, which was then tasted and highly appreciated.
Made from chickpea flour, an ingredient rich in protein and nutrients, which gives the dish a unique flavor and a soft center with crispy edges.
The addition of sausage adds another layer of flavor. During cooking, the sausage releases its juices, further enriching the flavor of the mixture.
Optimal cooking is in a copper pan and a wood-fired oven, but it can also be cooked in a static oven with a nonstick baking pan.
Served hot, it is truly irresistible. Ideal as an appetizer, main dish, or second course. Its versatility makes it perfect for any occasion.
Moreover, it is gluten-free, making it suitable for those with gluten intolerance and celiac disease.
It can be cooked in both a wood-fired oven and a home oven.
You might also be interested in
- Difficulty: Easy
- Cost: Very economical
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing chickpea and sausage flatbread
- 3/4 cup cup chickpea flour
- 1 1/4 cups cups water
- 1 tbsp tbsp extra virgin olive oil
- 3.5 oz oz sausage
- to taste fine salt
- 1.4 tbsp tbsp extra virgin olive oil
Tools
- 1 Baking pan
- 1 Hand whisk
- 1 Bowl
Steps for preparing chickpea and sausage flatbread
To prepare the delicious chickpea and sausage flatbread, take a bowl and pour in the flour and water.
With a hand whisk mix for a few minutes until you get a batter.
Cover and let it rest for at least 6 hours or overnight; in this case, I recommend storing it in the fridge.
Since it needs to be stirred occasionally to prevent the flour from settling at the bottom, I’ve adopted a convenient and foolproof method, a little trick, let’s say, to get a perfect batter.
I pour the mixture into a bottle and shake it directly from the bottle, obviously closed with the cap.
It’s much more convenient and quick, and by doing so, I have everything at hand.
After the resting time, add the extra virgin olive oil and salt and mix well.
Grease a copper baking pan or aluminum d. 30 with the remaining oil and pour the mixture.
Top with sausage cut into pieces about an inch long and bake at 482°F for the first 10 minutes on the bottom rack of the static oven, and then for another 10 minutes, or until golden, on the middle rack.
You can also cook it in aair fryer. Keep in mind that the water quantities must be tripled compared to the amount of chickpea flour, and cook at 464°F for 15 minutes or until golden. At 356°F for 18-20 minutes if you want to cook the zucchini focaccia in air fryer oven, in convection oven at 374°F for 25 minutes
After baking, cut it into slices, serve hot and …
Enjoy your taste from Barbara!
Storage
Chickpea flatbread can be stored in the fridge for 2 or 3 days in an airtight container.
Before serving, reheat at 320°F for a few minutes to restore some of its crispiness.
If you like my recipe, RATE IT BY CLICKING MANY STARS and SHARE it on your social media and I EXPECT YOU on
INSTAGRAM and on
To stay updated on my new recipes, you have the option to activate push notifications from my blog.
#chickpeas, chickpea flatbread, flatbread chickpeas, chickpea flatbread recipe, chickpea flatbread recipes, savona flatbread, genovese flatbread, original ligurian chickpea flatbread recipe
