Chickpea flour cake with potatoes and zucchini is a dish also known as fainà or cecina, a very thin savory tart. The chickpea flour cake with zucchini and potatoes is made with chickpea flour, water, salt, and extra virgin olive oil, simple ingredients that together are delicious. You can also add other ingredients to flavor it according to your own tastes or what you have in the fridge, as in this recipe I have added potatoes and zucchini. The chickpea flour cake is a typical Genoese dish but is also widely consumed in Tuscany, Sardinia, and lower Piedmont. The chickpea flour cake is considered the Vegan Omelette because it is yellow in color and has a consistency very similar to the traditional omelet made with eggs. The chickpea flour cake with zucchini and potatoes can be enjoyed both hot and at room temperature, making it great even in the summer, as an alternative to a sandwich, perhaps during a picnic or a day trip. I recommend also trying the Chickpea flour cake with potatoes and rosemary and the SIMPLE CHICKPEA FLOUR CAKE. Now let’s go see how to make the chickpea flour cake with potatoes and zucchini, and if you try it, let me know. Barbara
I recommend also trying:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the Chickpea flour cake with potatoes and zucchini
- 2 1/2 cups Chickpea flour
- 4 tablespoons Extra virgin olive oil
- 3 3/4 cups Water
- 1 3/4 oz Onions
- 1 Potato
- 1 Zucchini
- 1 pinch Salt
- 1 pinch Pepper
How to prepare the Chickpea flour cake with potatoes and zucchini
Let’s start preparing the Chickpea flour cake with potatoes and zucchini by pouring the chickpea flour into a bowl, gradually adding water and mixing to form a smooth cream without lumps.
Cover the bowl with plastic wrap and let it rest for 3-4 hours at room temperature.
While the mixture is resting, clean and chop the onion and sauté it in a pan with 2 tablespoons of extra virgin olive oil for a few minutes. Clean the potato and cut it into cubes, then add it to the pan with the onion, season with salt, add some water, and cook for 10 minutes. Wash the zucchini, remove the ends, and grate it with a large-hole grater or alternatively cut it into rounds, add it to the pan with the onion and potatoes, and cook for 5 minutes.
After the resting time, remove the foam that has formed, add 4 tablespoons of extra virgin olive oil, the freshly cooked vegetables, a pinch of salt and pepper, and mix with a fork to incorporate the ingredients well.
Grease an oven tray, preferably non-stick, with some oil, pour the mixture, and spread the vegetables over the entire tray to have a chickpea flour cake with the vegetables well distributed.
Bake in a preheated static oven at 430°F for 45 minutes. When the Chickpea flour cake with potatoes and zucchini is cooked, remove it from the oven and serve it hot or let it cool to room temperature.
How to store the chickpea flour cake with potatoes and zucchini
You can store the chickpea flour cake in the fridge for 2/3 days
