Savoury and Delicious Meal
This savoury pancake called chickpea farinata is very easy to make and needs only a few basic ingredients like chickpea flour, salt, oil and water. The spices are totally up to you. It is naturally gluten-free, crispy on the edges and soft inside. Farinata is usually baked in the oven but after finishing the recipe I realized it can also be cooked on the stovetop using a thick-bottom or cast iron pan. The taste will be slightly different but still delicious.
Farinata is a traditional recipe from the Ligurian coast of Italy, especially around Genoa. It is also popular in parts of Tuscany where it is called cecina and a very similar version exists in southern France called socca. Traditionally farinata is cooked in a large copper pan but at home, a well-seasoned cast iron or heavy-bottom pan works best and gives crispy edges.
Very Similar To Indian ‘Besan Chilla’
After making this recipe, I noticed how similar farinata is to the Indian dish chilla. In India chilla is made with different ingredients sometimes chickpea flour, sometimes wheat flour, rice flour, lentils or seeds. It depends on whether it is made for breakfast, lunch or dinner. Besan chilla (chickpea chilla) is especially popular because chickpea flour is affordable and easily available in most households. Just mix it with a few vegetables or even only onion or tomato and a protein rich chilla very similar to farinata will be ready in minutes.
The main difference is that chilla is cooked directly on the pan and does not need resting time while farinata needs to rest for at least 4–5 hours before cooking.
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Lets Make This Chickpea Farinata..
Recipe
Chickpea Farinata – Healthy, Savory Pancake for Breakfast or Dinner
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Ingredients
- 1 Cup Chickpea Flour
- 15 ml Olive Oil
- 300 ml Water
- 1/2 tspn Salt
- Chopped Coriander Leaves
Instructions
- In a bowl add all the ingredients except chopped coriander leaves.
- Mix a smooth batter without any lumps, cover and let it rest for at least 4 hours.
- After 4 hours add coriander leaves, mix gently do not create bubbles.
- In an oven proof pan, brush or drizzle oil but make sure it covers the entire bottom.This will prevent sticking after baking.
- Pour the batter into the pan, batter is liquidy but its ok also drizzle some oil on top.
- Bake at 382°F for 20–25 minute until fully cooked. Check by inserting a toothpick into the centre.
- Let it cool slightly before cutting as farinata is very delicate straight out of the oven.
- Delicious on its own or as a flatbread with your favorite toppings.
- For a visual reference you can watch our video linked below.
- Enjoy😋
Video
Notes
NUTRITION INFO
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