Italian · PANTRYHOP RECIPE
Farinata di ceci
50 minutes · 6 servings · vegan
A traditional Ligurian chickpea pancake, using the classic rested batter.
Ingredients
Check you have the quantities below.
- 1 cup chickpea flour
- 3 cups water
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp, chopped rosemary
- 1/4 tsp black pepper
Let’s make it
- Whisk chickpea flour, water, salt, and 2 tbsp olive oil until smooth. Rest 30 minutes.
- Heat the oven to 230 C / 450 F and oil a 30 cm / 12 in pan or skillet with the remaining oil.
- Pour in the batter, sprinkle with rosemary and pepper, and bake 20–25 minutes until set and golden.
- Cool 5 minutes, then cut into wedges.
Cut into small squares and serve warm like a savory snack.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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