Chickpea farinata is one of the most authentic symbols of Ligurian cuisine. Simple, inexpensive, and deeply rooted in tradition, this humble dish proves that great flavor doesn’t need complexity. Made with just a few basic ingredients, farinata is golden and crisp on the outside, soft and creamy inside, and irresistibly aromatic thanks to olive oil and high heat baking. Enjoy it hot, with freshly ground pepper, or tucked into bread or focaccia. Let’s see how to make it.
Vegan
Traditional
Gluten-free
Vegan
Chickpea Farinata
Chickpea farinata is a classic Ligurian recipe made with chickpea flour, water and extra virgin olive oil. Crispy on the outside and soft inside, it is a timeless Italian street food.
Ingredients
- Chickpea flour 250 g
- Water 750 ml
- Spring onions q.b.
- Extra virgin olive oil q.b.
- Salt q.b.
- Black pepper q.b.
Tools
- Bowl
- Whisk
- Shallow pan
- Oven
Instructions
- Mix chickpea flour with water and one tablespoon of olive oil in a bowl.
- Add finely chopped spring onions and stir well.
- Let the batter rest for 40–60 minutes, skimming off any foam.
- Preheat the oven to 220–250°C (430–480°F).
- Lightly oil a shallow baking pan and pour in the batter in a thin layer.
- Bake for 12–15 minutes until golden on top.
- Serve hot with freshly ground black pepper.
Nutritional values (per serving)
Calories
210 kcal
210 kcal
Fat
9 g
9 g
Carbohydrates
26 g
26 g
Protein
8 g
8 g
Sugar
2 g
2 g
Fiber
6 g
6 g
Sodium
220 mg
220 mg
This post is also available in: Italiano (Italian)
