Chickpea farinata is a traditional recipe typical of Liguria, but now popular throughout Italy. It’s a kind of very thin savory cake made with a batter of chickpea flour, water and oil, baked in the oven and enjoyed hot or warm.
It’s perfect for aperitivo: you can cut it into pieces and serve it on its own or accompanied by cured meats and cheeses. Making chickpea farinata at home is very simple.
The batter needs to rest to allow the chickpea flour to hydrate and should be poured into a well-oiled pan in a thin layer: the thickness should be about 5/16 inch (approximately 8 millimeters). You can cook it in the round aluminum pan inserted in the tools, which is also perfect for pizza.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Cooking time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 7/8 cups (15 fl oz) water
- 1 1/4 cups chickpea flour
- 1 1/3 tbsp extra-virgin olive oil
- Half tsp salt
- 1 pinch pepper
Tools
- Aluminum pan
Steps: Chickpea Farinata
Place the chickpea flour in a bowl and slowly add the water, whisking to avoid lumps.
Let the mixture rest for 4 hours, then use a slotted spoon to remove the foam that has formed on the surface. Stir the batter, add the oil, salt and pepper, and mix again.
Brush a pan well with oil and pour the batter in a thin layer. Bake in a preheated oven at 482°F for 10 minutes on the lower rack, then move to the middle rack and bake at 428°F for another 20 minutes.
FAQ (Questions & Answers)
Can I add spices?
Yes, you can add chopped rosemary to the batter.
