Ligurian Farinata - Chickpea Pancake from the Oven
Three ingredients, one tray, no flour and no egg: chickpea flour, water and olive oil make a thin pancake, creamy inside and crisp at the edge. In Genoa it is eaten in the street, wrapped in paper straight from the oven.
- 30 minutes plus 4 hours Ruhezeit
- 4 servings
- Snack
- vegan
- gluten-free
- nut-free
- lactose-free
- blood-sugar balancing
- folatreich
- plant-based
Ingredients
- 200 g Chickpea flour (sifted fine so no lumps remain)
- 600 ml Water (lukewarm, three times the weight of the flour)
- 40 g Olive oil (half into the batter, half onto the tray)
- 4 g Salt
- 3 g Rosemary (finely chopped, on top)
Instructions
- Sift the chickpea flour into a bowl and whisk in the lukewarm water bit by bit until you have a thin, lump-free batter.
- Cover and leave at room temperature for at least four hours, better overnight. A foam forms on the surface in that time.
- Skim off the foam with a spoon and discard it - it carries the chickpea's bitter saponins.
- Stir in the salt and half the olive oil. Heat the oven to 250 degrees, heating a shallow tray or a cast-iron pan with the remaining oil inside it.
- Pour the batter into the hot, oiled tray - it should stand only about half a centimetre deep. Scatter over the rosemary.
- Bake for 15 to 20 minutes until the surface is mottled golden and the edge is crisp. Cut into diamonds and eat hot.
Die Ruhezeit ist kein Warten, sondern Arbeit
In those four hours the starch granules swell completely and the bitter saponins rise as foam that can be skimmed off. A batter baked straight away stays floury inside and tastes slightly bitter - the same batter, baked four hours later, turns creamy.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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