Chickpea farinata

Chickpea farinata is gluten-free focaccia made with chickpea flour (garbanzo beans flour). Here we share the Ligurian recipe, similar to the Tuscan cecina.

If you get organized, the preparation is also quick. It takes only 20 minutes to cook and only 5 minutes to make after leaving the batter to rest for at least two hours, depending on the room temperature.

Chickpea flour is very nutritious and satiating, composed of 20% vegetable proteins, 12% fiber, and rich in minerals such as magnesium, calcium, and iron.

For this recipe, you need:

• 250 g Chickpea flour
• 250 ml water
• Extra virgin olive oil
• Pinch of salt and pepper
• Rosemary (facoltativo)

Directions:

1. Put the chickpea flour in a bowl and add water and olive oil.
2. Stir well to remove all lumps, and add a pinch of salt.
3. Let it rest for 2 hours. It would help if you let it rest longer, up to 6 hours!
4. Remove any foam that has formed on the surface of the batter.
5. Preheat the oven to 210°C/410°F
6. Brush a drip pan with Evo oil.
7. Pour the batter onto the drip pan. If you want, you can season with finely chopped rosemary. 
8. Bake at 210°C/410°F for 15 min – 20 min.
9. Sprinkle with salt and pepper. Serve warm.

Enjoy!