Chickpea and rosemary flatbread is also known as fainà or cecina. It’s a type of low savory pie made with a base of chickpea flour, water, salt, and extra virgin olive oil. To the classic flatbread, you can add other ingredients to make it tastier and vary the flavor each time, such as onion, potatoes, aromatic herbs, or spices. The flatbread is a typical Genoese dish but is also widely consumed in Tuscany, Sardinia, and Lower Piedmont. It is considered the Vegan Omelette, as it is yellow in color and has a very similar texture to an omelet. Remember to let the mixture rest to make it digestible. I recommend trying also Flatbread with potatoes and zucchini or the classic version. Now let’s see how to make the chickpea and rosemary flatbread, and if you try it, let me know. Barbara
I recommend trying also:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chickpea and Rosemary Flatbread
- 2 1/2 cups Chickpea flour
- 4 cups Water
- 4 tbsps Extra virgin olive oil
- 4 sprigs Rosemary
- to taste Salt
How to prepare Chickpea and Rosemary Flatbread
Let’s start preparing the chickpea and rosemary flatbread. In a bowl, pour the chickpea flour, gradually add the water, and stir to get a smooth, lump-free cream. Cover it with plastic wrap and let it rest for 3 – 4 hours at room temperature.
Wash the rosemary, remove the needles from the stems, and chop them finely.
After the resting time, take the chickpea flour and water mixture, remove the foam, add a pinch of salt, extra virgin olive oil, chopped rosemary, and mix again.
Grease a non-stick baking tray, or alternatively, cover it with wet and well-squeezed parchment paper.
Pour the chickpea and rosemary mixture and bake it in a preheated static oven at 428°F for 45 minutes. When it’s cooked, take it out of the oven and serve it, maybe with a sprinkle of rosemary.
How to store Chickpea and Rosemary Flatbread
The chickpea and rosemary flatbread can be stored in the refrigerator for 2/3 days.
