Farinata di ceci, galette with chickpea flour

Farinata di ceci, galette with chickpea flour

A few years ago, I discovered socca niçoise, cooked over a wood fire, thin and crispy. A delight! Since then, I have developed a passion for all pancakes made from chickpea flour. I remember with nostalgia the pannelle tasted in Sicily in a roll.

At home, I adopted the very simple and express recipe for farinata. There really is nothing easier and faster to do. In addition, it will appeal to the greatest number, since it is gluten-free and vegetarian. This is the recipe that saves me many meals. Imagine all you have to do is mix chickpea flour, water and a little olive oil, then cook in the oven. We obtain a thick pancake, soft in the center, and slightly crispy on the edges. Hmmm!
We can flavor it as we see fit. I like it with fresh herbs that I pick from the garden, like oregano or rosemary.

This galette will be perfect to eat simply with a salad for an express meal. It can also be served as an aperitif, with spreads. That’s what I did here.
With a tapenade, or a pesto, it’s simply delicious.

Farinata says this:

180g chickpea flour
380ml water
1 tsp salt
pepper
rosemary (or oregano, thyme…)
5 tbsp olive oil

Put the chickpea flour in a bowl, and add the water in several times, while whisking.
Add salt, pepper and finely chopped rosemary.
Add 2 tbsp of olive oil. To mix together.

Let stand for at least 20 minutes. When I have time, I try to leave it for 2 to 3 hours in the fridge. You can also do it the day before.

Pan-fried Farinata di Ceci

Preheat the oven to 230°C.

Put the remaining oil in a frying pan or an ovenproof dish.
Pour the batter and cook for about 20/25 minutes.

Enjoy warm.

Farinata di ceci and spread

To finish: I always prepare these pancakes in my cast iron skillet that I still love so much. A tart pan of about 20 cm will do just fine.

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