Pan-fried chickpea farinata

To fill up on energy, there is the quick and easy recipe for the delicious chickpea farinata from Liguria.

Pan-fried chickpea farinata is an even simpler variant to prepare. For this very easy cooking, you only need a few minutes and the result will be equally soft and fragrant, as in the original recipe. It is a typical Ligurian product which consists of a savory chickpea cake. To prepare it, in fact, we only need four ingredients : chickpea flour – which is the essential element -, water, olive oil and salt.

Soft and with a rustic flavour, this preparation is also known as Fainè and can be served as an appetizer . According to Ligurian tradition, it should be cooked in the oven, in typical copper pans. But even made in a pan it is delicious, as well as ready in a short time!

Preparing the recipe for pan-fried chickpea farinata

1. First, get a large container and pour the chickpea flour into it, after sifting it .
2. Pour it into a fountain and dig a small dimple in the centre; fill it with water (which must be at room temperature ).
3. Add the water little by little, mixing gradually with the hand whisk. Then, also add the salt.
4. When you obtain a homogeneous and smooth batter, you can cover with cling film and leave to rest for 12 hours , at room temperature.
5. From time to time, you can mix the batter.
6. Once the resting time has elapsed, use a slotted spoon to remove any foam that may have formed on the surface.
7. With the whisk or a wooden spoon, mix the batter vigorously and, in the meantime, add the olive oil.
8. Once done, take a pan and pour enough oil to cook your chickpea flour.
9. Heat the oil on a moderate heat . Next, pour the mixture into the pan and level the surface.
10. Let the farinata cook until the bottom side is golden and tends to detach from the pan; then, turn it and cook the other side in the same way.

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