Chickpea Cake

The chickpea cake, also known as farinata or cecìna in various Italian regions, is a typical specialty of the Ligurian, Tuscan, and other Mediterranean cuisines. Here’s how to prepare it.

Ingredients

• 200 g of chickpea flour
• 600 ml of water
• 4 tablespoons of 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 lumps.
2. Add water a little at a time, continuously stirring with a whisk or a wooden spoon to get 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 kitchen towel. This allows the flour to hydrate properly and the dough to release air, becoming more digestible.
4. Preheat the oven to 220 °C and place a large pan (better if made of iron or copper) with a layer of extra virgin olive oil inside.
5. When the oil is hot, carefully pour the batter into the pan, making sure not to burn yourself. The batter layer should not be too thick (about half a centimeter).
6. Bake the chickpea cake for 20-30 minutes, until it turns golden and the surface is crispy.
7. If desired, 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.

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

Interesting Facts

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