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farinata di ceci recipe -Italian chickpea pancake is served on cast iron skillet.

Farinata di ceci recipe (Italian chickpea pancake di ceci)

Delicious Nutritious Food
This delicious savory chickpea pancake, Farinata pancake di ceci recipe, has crispy edges and a creamy center. It is inexpensive and gluten-free.
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5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 4 hours
Total Time 4 hours 25 minutes
Course Side Dishes, Bread recipes
Cuisine Italian
Servings 8 Slices
Calories 141 kcal

Ingredients
  

  • 1 ½ cups chickpea flour
  • 2 cups lukewarm water
  • 5 tbsp. extra virgin olive oil divided
  • 1 tsp. fine kosher salt or to taste
  • Garnish. Freshly grounded black pepper red pepper flake, and parsley. All to taste!

Instructions
 

  • Combine and let it sit. Place chickpea flour in a large bowl, add to it little by little the lukewarm water, and whisk continuously to form a smooth batter with no lumps. Cover the bowl with plastic wrap and let it sit at room temperature for a minimum of 4 hours or overnight, the longer the better. This way the chickpea flour hydrates well and makes a custardy interior. Stir occasionally.
  • Skim the foam. Use a spoon and skim as much foam as possible from the top of the batter. 
  • Add the salt and oil. Add in and whisk the salt and 3 tbsp. of olive oil and let the batter sit while heating up the oven and the cast iron skillet.
  • Preheat the oven and skillet. Meanwhile, preheat the oven to 500 °F. At the same time, place a 10-inch cast iron skillet in the oven to warm up nicely and evenly.
  • Pour it in. Add 2 tbsp. olive oil to the smoking hot skillet and then pour the batter into the skillet using a back of a spoon. You will hear a nice sizzling sound.
  • Bake it. Transfer the skillet gently to the oven and let it bake for about 2o minutes or till crispy and golden brown on top. Cut it into 8 pieces
  • Serve it. Garnish it with freshly ground black pepper, red pepper flake, and parsley. Serve it hot or at room temperature and enjoy!   

Notes

Tips
  • Make ahead. You can make the batter 24 hrs at room temperature and to 3 days in the fridge in advance. Make sure to cover the bowl.
  • Use a super hot oven and skillet. This will ensure a crispy result and keep the batter from sticking to the skillet.
  • Greese the skillet. Make sure to grease the skillet well to keep the watery thin batter from sticking to it. Do not be shy with oil, otherwise, the Italian farinata pancake will be dry.
  • Let the batter rest. Chickpea flour needs time to absorb water and hydrate. Let the batter sit for a minimum of 4 hours. And for the best result plan ahead and let it rest overnight and bake it the next day.
Substitutions and variations
  • Use an immersion blender. A great way to smooth out the batter and shorten the sitting time.
  • Customize the flavor. Farinata tastes amazingly plain. But you can easily customize its flavor to your liking. Use herbs: Rosemary, thyme, oregano, Italian seasonings, or za'atar. Use spices: Onion and garlic powder, cumin, curry, or paprika. Mix spices or herbs into the batter in step 3.
  • Use vegetables. Slice the vegetables very thin or grate them and remove their excess water. e.g. sliced spinach, mushroom, or onion and grated zucchini or carrots. Mix them into the batter in Step 3 or arrange them over the batter in Step 5.
  • Adjust baking time. If you are using a different size skillet, baking dish, or sheet pan, adjust the cooking time. The thinner the chickpea farinata flatbread, the faster it cooks.
  • Use parchment paper. You can use well-greased parchment paper to keep the batter from sticking to the baking dish.
  • Use it as a pizza crust. Add light toppings of your choice with cheese in step 5. Make sure not to overdo it.
  • Add on protein. You can break eggs midway through baking over the batter and let them cook in the oven and serve it for brunch or breakfast. Be creative and add other types of proteins (e.e. ground beef or ground chicken) to the Torta di ceci dish. You can either mix them in or sprinkle them on top.
  • Skip baking farinata. Alternatively, you can cook the farinata (Torta di ceci) on the stovetop, and when is golden brown on the bottom, transfer it to the oven to broil for a few minutes for the top to be golden brown.
Storage and reheat
Store the Farinata di ceci in an air-tight container for up to 3 days in the fridge. Warm it up in the microwave. Or freeze it for up to 3 months. Let it defrost in the fridge the night before and then warm it in the microwave for a few seconds.
What to serve with chickpea farinata
  • Serve Farinata di ceci on its own as a delicious healthy appetizer, or snack
  • Serve farinata flatbread as an appetizer or snack with olives, pickles, sauerkraut, sausages, deli meat, and dippings.
  • Serve it as a side with bread, salad, stew, or soup.

Note: The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.