During my last year’s visit in Riomaggiore (Liguria, Italy), I experienced the goodness of farinata di ceci for the first time. This easy to make dish is often sold on the streets of Italian cities in triangular slices, similarly to pizza. What makes farinata di ceci special besides its extraordinary taste is the fact that it is 100% vegan, made of chickpea flour, water and oil. It might just as well be called a chickpea flour pancake, but doesn’t farinata di ceci sound so much better? I hope someone will take up the challenge of making one themselves!
250 g chickpea flour
750 ml cold mineral water
3 tbs olive oil
Mix chickpea flour with water and olive oil. Add salt to taste and let the batter sit for 3-4h. In the meanwhile find a large baking tray and grease with olive oil. When the batter is ready pour onto the baking tray (the mixture should be 5 mm- 1 cm high). Bake for 30 mins in an oven preheated to 200º C. Take out once farinata is golden brown and season with pepper (optionally rosemary). Enjoy!