Frittata with chickpea flour

The frittata with chickpea flour, also known as “farinata” or “cecina” in some Italian regions, is a simple and nutritious dish that can be customized in various ways. Here is the basic recipe:

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, chopped (optional)

Preparation

1. In a large bowl, mix the chickpea flour with the water, adding it gradually to avoid lumps. Let the batter rest for at least 30 minutes, so the flour absorbs the water and the mixture becomes more homogenous.
2. After resting, remove the foam that has formed on the surface. Add the oil, salt, and pepper to taste (and rosemary if you want an aromatic scent), mixing everything well.
3. Heat a non-stick pan (preferably cast iron) over medium-high heat and pour in a drizzle of oil. When the oil is hot, pour the batter to create a thin layer.
4. Cook the frittata for about 5-8 minutes per side, until it becomes golden and the edges start to detach from the pan.
5. When it’s ready, you can serve the chickpea frittata either hot or at room temperature, cut into slices or wedges.

Curiosity

Chickpea farinata is a very ancient dish that has its roots in Ligurian and Tuscan cuisine. Historically, it is said to have been invented accidentally on a Genoese ship during the Battle of Meloria against the Pisans: following a storm, the chickpea flour mixed with sea water and oil, creating a batter that, once cooked in the sun, gave rise to this tasty preparation.

Enjoy your meal!