Chickpea flour

Here is the recipe for Genoese chickpea farinata, an excellent product of the Italian tradition and typical Ligurian street food.

Today we are preparing a fantastic Genoese chickpea farinata, a typical dish of the region which has been consumed since ancient times . This sort of very shallow savory cake is prepared with chickpea flour and water: it is a simple recipe that has spread over the years to the point of becoming a real specialty . In other regions you may also hear it called cecina , faina or fainè and chickpea esplanade.

Let's immediately see the recipe for this sort of chickpea cake, to be prepared comfortably in our home oven and to be served as a side dish, either freshly baked or cold, or enjoyed for a light lunch . Ready? Go!

How to make chickpea farinata: original recipe

1. Take a bowl and pour the chickpea flour.
2. Then begin to gradually pour in the water, mixing well and trying not to let lumps form inside the mixture.
3. When you have perfectly mixed the two elements, cover the bowl and let the dough rest for 5 to 10 hours .
4. Take it back and eliminate the foam that will form on the surface, then season with salt and oil.
5. Grease baking trays of at least 30-32 cm in diameter with plenty of EVO oil (better if circular in shape and, to follow tradition, copper) place the mixture inside, distributing it evenly.
6. Cook at the highest oven temperature, usually 250°C for about 10 minutes , placing the farinata in the base of the oven.
7. Then lower the temperature to 200°C , place the pan halfway into the oven and continue cooking for another 10-15 minutes until it has the classic crust. If you want, before cooking it, you can also put some rosemary on the surface.
8. Once the cecina recipe is ready, serve it with freshly ground pepper . Enjoy your meal!

And here is a video recipe very similar to our preparation, it only differs (in addition to the doses) also in the cooking:

Chickpea flour: the history

Everyone in Genoa knows it: this preparation probably originates in Ancient Rome or even Ancient Greece. It is said to have arrived in the Ligurian capital during the period of the Maritime Republics , in the thirteenth century.

History and legend come together in a singular anecdote : it is said that farinata was born for the first time at sea, more precisely in a Genoese galley , which was hit by a sudden storm after defeating Pisa in the battle of Meloria. During the storm some amphorae of oil and bags of flour spilled and mixed into a mush, along with some salty sea water. The next day most of the supplies had been lost, for this reason the sailors and prisoners were offered that wet mixture of chickpeas and oil which many refused, leaving it in the sun . The next day it was all dried up and looked like a pancake. Everyone had to change their minds when they tasted it, it was delicious! Once on land, they continued to make and perfect it, calling it "the gold of Pisa" and making it the farinata we know today.

Although the most popular is the Ligurian one, there are variations throughout Italy: cecina in Pisa, socca on the French Riviera, fainè in Sardinia, chickpea cake or simply cake in Livorno. The recipe is always the same, but the place of origin changes. Then, there are actually variations ranging from the cooking of the farinata to the resting time.

Variations of farinata

In fact, you can prepare the chickpea farinata recipe in a pan, just grease the pan with extra virgin olive oil and cook the farinata for two minutes on each side, not forgetting to close the lid tightly .

Not only that, it is possible to make homemade chickpea farinata without rest, although we want to warn you: chickpea farinata without rest is much heavier than the classic one although, you can be sure, it will be ready in 5 minutes. To prepare it, use the classic recipe but omit the resting part and cook it directly .

If you liked it , also try our recipes with chickpeas , which we have prepared for you!

Conservation

Baked chickpea farinata, like pan-fried chickpea flour, can be stored in the refrigerator for a maximum of 3 days , well covered in cling film. We do not recommend freezing in the freezer.