Farinata di Ceci
A crispy Ligurian chickpea flatbread, made from just chickpea flour, water and olive oil, naturally gluten-free.
Total time
270 min
Prep
250 min
Cook
20 min
Difficulty
easy
Cuisine
Italian
vegetarianvegangluten-free
Ingredients
200gchickpea flour
600mlwater
6 tbspextra-virgin olive oil
1 tspsalt
fresh rosemaryto garnish
black pepperto taste
Instructions
1
Whisk chickpea flour into water until smooth. Add olive oil and salt.
2
Rest batter 4 hours at room temperature, skimming any foam.
3
Heat a cast iron pan with a little olive oil in a very hot oven (250°C).
4
Pour batter 5mm deep into the hot pan.
5
Bake 15–20 minutes until edges are golden and centre is set.
6
Season with pepper and rosemary. Serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
180
Protein
0g
Fat
20.4g
Carbs
0g
Fiber
0g
Sodium
478mg
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