Chickpea Piadina

The Chickpea Piadina, also known as farinata or cecina, is an Italian specialty originating from Liguria, but also loved in Tuscany. In Romagna, there is something similar called “piadina,” but it is made with wheat flour. If you want to make a piadina using chickpeas, then I’ll show you how to prepare a farinata which can be used as a piadina if filled on the spot.

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. In a large bowl, sift the chickpea flour and add the salt.
2. Gradually add the water, stirring with a whisk to prevent lumps from forming and to obtain a smooth mixture.
3. Let the batter rest for at least 4 hours, better if overnight, covering the bowl with a cloth.
4. After resting, remove any foam that has formed on the surface with a skimmer.
5. Preheat the oven to its highest temperature, placing a large baking tray inside with the 4 tablespoons of extra virgin olive oil.
6. Once the oil and the tray are very hot, carefully remove from the oven and pour in the chickpea mixture, leveling it so that the layer is even.
7. If you like, add freshly ground black pepper and minced rosemary on the surface.
8. Bake the farinata and cook for about 20-30 minutes or until it is golden brown and the edges start to pull away from the tray.
9. Cut into squares or triangles and serve hot.

Curiosity

Farinata is traditionally cooked in large copper pans in wood-fired ovens, which gives it a unique flavor and a crispy crust. You can fill these pieces of farinata with cold cuts, cheeses, or grilled vegetables for a modern version of the chickpea piadina.