Snack · 50 min · italian

Farinata di Ceci

Chickpea flour does the heavy lifting here, with water rounding it out. An Italian snack that takes 50 minutes, start to finish. The macros do the talking: 5g protein, 16g carbs, and 15g fat in every 213-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Chickpea flour
• 3 cups Water
• 1/3 cup Olive oil
• 1.5 tsp Salt
• 1 tsp Black pepper
• 1 tbsp Fresh rosemary

Steps

1. Whisk the chickpea flour with the water and 2 tablespoons of olive oil until completely smooth. Rest the batter at least 2 hours — the flour hydrates and any raw taste mellows out.
2. Skim off any foam and whisk in the salt. The batter should pour like thin cream.
3. Heat your oven to its maximum with a heavy pan or pizza stone inside until ripping hot. Farinata needs violent heat to set crisp.
4. Oil the hot pan generously, pour in a thin layer of batter — no more than a quarter inch — and bake 15 to 20 minutes until the edges brown and blister.
5. Slide it out, shower with black pepper and rosemary, and cut into wedges.
6. Serve scorching hot, straight from the pan. Farinata waits for no one — it goes leathery as it cools.

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