Chickpea Cake

The chickpea cake, also known as farinata or cecina in various Italian regions, is a specialty typical of Ligurian, Tuscan cuisine and other areas of the Mediterranean. Here’s how it’s prepared.

Ingredients

• 200 g chickpea flour
• 600 ml water
• 4 tablespoons extra virgin olive oil
• Salt to taste
• Black pepper (optional)
• Fresh rosemary (optional)

Preparation

1. Start by sifting the chickpea flour into a large bowl to avoid the formation of lumps.
2. Add the water little by little, stirring continuously with a whisk or a wooden spoon to obtain a smooth and homogeneous batter.
3. Incorporate the extra virgin olive oil and a generous pinch of salt, then let the batter rest for at least 4 hours at room temperature, covering it with a cloth. This allows the flour to hydrate well and the dough to release air, becoming more digestible.
4. Preheat the oven to 220 °C and place a large baking pan (preferably iron or copper) inside with a base of extra virgin olive oil.
5. When the oil is very hot, pour the batter into the pan, being careful not to burn yourself. The layer of batter should not be too thick (about half a centimeter).
6. Bake the chickpea cake and cook it for 20-30 minutes, until it takes on a golden color and the surface is crispy.
7. If you like, you can add freshly ground black pepper and some rosemary leaves before baking, to give a more intense aroma.
8. Once ready, let the farinata cool slightly before serving. It can be cut into squares or wedges.

Farinata is excellent both hot and cold and can be used as an appetizer, main course or snack.

Trivia

For farinata, it is recommended to use an iron or copper baking pan, traditionally called “testo” in Liguria, which contributes to even cooking and that characteristic unique flavor that distinguishes this dish.