The CHICKPEA FARINATA, also known as fainà, cecina or torta, is a very thin savory pie made with chickpea flour, water, salt and extra virgin olive oil.
It is a typical Italian dish from Genoa, where it’s called fainà. It has very ancient roots: several Latin and Greek recipes mention baked purées of legumes. A legend says it was born by chance in 1284, when Genoa defeated Pisa at the Battle of Meloria. Genoese galleys, full of captive rowers, were caught in a storm. In the chaos some small barrels of oil and sacks of chickpeas were spilled and soaked with salt water.
Because provisions were scarce and there wasn’t much choice, they recovered what they could and the sailors were given bowls of a shapeless purée of chickpeas and oil. Some sailors refused the mush and left it in the sun, which dried the mixture into a sort of pancake. The next day, driven by hunger, the sailors ate it and discovered its deliciousness. Back on land the Genoese decided to improve their accidental discovery by baking the purée. The result was appreciated and, to mock the defeated, it was called “the gold of Pisa”.
SEE OTHER RECIPES WITH CHICKPEA FLOUR:
- Difficulty: Very easy
- Cost: Low cost
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups chickpea flour (approx. 8.8 oz / 250 g)
- 3 1/8 cups water (approx. 750 ml)
- 1/2 cup extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 sprig rosemary (or thyme)
Tools
- 1 Bowl
- 1 Whisk
- 1 Baking pan
Steps
To prepare the CHICKPEA FARINATA the first thing to do is gradually whisk the chickpea flour into the water to avoid lumps, then add half the oil, salt, pepper and the chosen herbs.
Let the mixture rest overnight at room temperature.
The next day skim off any foam before baking.
Pour the remaining oil into a nonstick baking pan about 13 x 11.5 in to cover the bottom, then pour in the batter.
Bake the farinata in a preheated static oven at 428°F for about 40 minutes, or until the surface starts to brown. Then place it under the broiler for another 10 minutes.
Remove the chickpea farinata from the oven, cut it and serve hot.
Enjoy
