Farinata di Ceci
A thin, crispy-edged chickpea flour pancake from Genoa, naturally vegan and gluten-free. Baked until golden and served warm with sea salt and black pepper.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 450°F (230°C).
Step 2
Whisk chickpea flour and salt together in a large bowl.
Step 3
Slowly add water while whisking until smooth batter forms.
Step 4
Let batter rest for 5 minutes to hydrate flour completely.
Step 5
Pour 2 tablespoons olive oil into a 10-inch cast iron skillet.
Step 6
Place skillet in oven for 2 minutes until oil is very hot.
Step 7
Pour batter into hot skillet, spread evenly with a spatula.
Step 8
Drizzle remaining 1 tablespoon olive oil over batter surface.
Step 9
Strip rosemary leaves from stem, scatter over batter.
Step 10
Bake for 12–15 minutes until golden brown and crispy at edges.
Step 11
Remove from oven and sprinkle with black pepper.
Step 12
Cut into 4 wedges and serve warm.
Tools you’ll need
- 10-inch cast iron skillet
- large mixing bowl
- whisk
- spatula
- oven
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