Chickpea ‘farinata’ is a traditional Ligurian dish, but variations can also be found in other parts of Italy. It is often identified as ‘chickpea farinata’, ‘cecina’, ‘chickpeas schiacciata’ and ‘chickpea pizza’.
It is quick and easy to prepare and is an excellent solution if you are looking for a gluten-free alternative to pizza. Also, it is rich in fibre and protein thanks to its main ingredient: chickpea flour!
It can be kept for two or three days in your bread basket if closed in an airtight container. Alternatively, you can divide it into portions and freeze it for up to 3 months.
See also: Focaccia with rosemary, soft and tasty
- 150 g chickpea flour
- 500 ml water
- 2 tablespoons extra virgin olive oil
- Salt and pepper
1. In a large bowl, pour the water and dissolve the salt
2. Sprinkle in the chickpea flour, mixing well with a whisk – the chickpea flour batter it will be very liquid!
3. Cover it and let it rest for at least 30 minutes
4. Once the batter has rested, add oil, pepper and rosemary and mix well
5. Pour it on a baking sheet lined with parchment paper and bake at 200°C for about 25 minutes or until golden brown.
6. Serve piping hot cut it in squares
- The 30-minute rest is not essential but will give you smoother dough, free of any lumps.
- Choose to add the seasoning that you most love to give the farinata your personal touch.
- If you store the farinata in the freezer for longer than three months, it will begin to lose its flavour.