Chickpea Croccantina

Chickpea croccantina are a tasty and healthy snack, ideal as an appetizer or for nibbling at any time of the day. Here’s the recipe to prepare them:

Ingredients

• 250 grams of chickpea flour
• 250 milliliters of water
• 60 milliliters of extra virgin olive oil
• Salt to taste
• Chopped rosemary (optional)
• Black pepper (optional)
• Spices to taste (such as paprika, turmeric, or cumin, optional)

Preparation

1. In a large bowl, combine the chickpea flour and salt (and if desired, the spices and rosemary).
2. Gradually add water, stirring with a whisk to prevent lumps until a smooth batter is obtained.
3. Let the batter rest for at least 30 minutes, covered, at room temperature.
4. Heat a medium-sized non-stick pan over medium heat and, once hot, brush with a little extra virgin olive oil.
5. Pour a ladle of batter into the pan and spread it thinly as if making a crepe.
6. Cook until the croccantina starts to come away from the edges and has taken on a golden color on both sides, flipping it only once with a spatula. This should take about 2-3 minutes per side.
7. Repeat the process for each croccantina, lightly oiling the pan if necessary and arrange the croccantinas on a plate lined with paper towels.
8. Serve hot or let them cool to achieve an extra-crispy texture.

Chickpea croccantina are great on their own, but can also be paired with sauces or hummus for a more Mediterranean touch. Moreover, by varying the spices you can customize their flavor to your taste every time.

Curiosity

Chickpea croccantina, or “cecine” as they are known in Italy, originate from Tuscan cuisine and particularly from the city of Livorno. Traditionally, they are baked in large round pans in the oven and served in slices, often accompanied by freshly ground black pepper.