Farinata di Ceci
A thin, crispy-edged chickpea flour pancake from Genoa, naturally vegan and gluten-free. Baked until golden and served warm with sea salt and black pepper.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
- 1 cup chickpea flour
- 1.25 cups water
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon sea salt
- ¼ teaspoon fresh cracked black pepper
- 1 sprig fresh rosemary
Instructions
- 1
Preheat oven to 450°F (230°C).
- 2
Whisk chickpea flour and salt together in a large bowl.
- 3
Slowly add water while whisking until smooth batter forms.
- 4
Let batter rest for 5 minutes to hydrate flour completely.
- 5
Pour 2 tablespoons olive oil into a 10-inch cast iron skillet.
- 6
Place skillet in oven for 2 minutes until oil is very hot.
- 7
Pour batter into hot skillet, spread evenly with a spatula.
- 8
Drizzle remaining 1 tablespoon olive oil over batter surface.
- 9
Strip rosemary leaves from stem, scatter over batter.
- 10
Bake for 12–15 minutes until golden brown and crispy at edges.
- 11
Remove from oven and sprinkle with black pepper.
- 12
Cut into 4 wedges and serve warm.
Tools you’ll need
- 10-inch cast iron skillet
- large mixing bowl
- whisk
- spatula
- oven
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