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Farinata Genovese : Ligurian Chickpea Flatbread

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Farinata or Faina whose origin lies in Liguria, Italy is a savoury flatbread made from highly nutritious chickpea flour. The day I saw this recipe here, I immediately shortlisted it . This is very easy dish to make which taste delicious and perfect for the morning breakfast.

Farinata Genovese : Ligurian Chickpea Flatbread

Farinata is made with a loose batter of chickpea flour, water, olive oil and salt. It is typically baked in a hot cast iron pan. Since I didn’t have such pan, I baked in a hot cake tin in the oven. It turned out perfect even with this adjustment. This flatbread can also be used like pizza dough topped with sauce and cheese or vegetables. I also added some sliced onion and fresh rosemary in my preparation.

Farinata Genovese : Ligurian Chickpea Flatbread

Farinata Genovese : Ligurian Chickpea Flatbread

The key to make this flatbread is to bake in a hot pan until it renders a golden colour . The base should be crispy but soft in the middle . This dish can be made for breakfast or as an appetizer. We enjoyed this as a breakfast with a cup of tea.

Do try it and let know your comments.

Recipes in this series of A-Z International FlatBreads

A- Afghani Bolani

B- Boxty – Irish Potato FlatBread

C- Corn Tortilla

D- Dhal Puri

Farinata Genovese : Ligurian Chickpea Flatbread

Farinata Genovese : Ligurian Chickpea Pancake/Flatbread

Farinata or Faina whose origin lies in Liguria, Italy is a savoury flatbread made from highly nutritious chickpea flour. 
5 from 21 votes
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Course: Breakfast, Chickpea, Gluten Free, Main Course, Rosemary, Vegan
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 35 minutes
Servings: 2 people
Author: Renu Agrawal-Dongre

Ingredients

  • 1 cup Chickpea Flour
  • 1 3/4 Cup Water
  • Salt as per taste
  • 1 tsp freshly ground Black Pepper
  • 2 tablespoons Olive oil divided
  • 1/2 large Onion thinly sliced, optional
  • 1 tablespoon fresh Rosemary optional.

Instructions

  • Sift the chickpea flour in a bowl. Add salt and mix. Slowly add water to start mixing it to eliminate lumps. Add in 1 tablespoon of oil and mix everything.
  • Cover, and let sit for one hour, or overnight. The chickpea will absorb the batter and and will thicken. 
  • Adjust the consistency of the batter by adding a bit of water if required. We do not need to runny or too thick batter. Something similar to dosa or crepe batter.
  • I let the cake tin first get heated in the oven for 5 minutes. Then I added about 1 tablespoon of Oil.
  • Added the Onion to it and let it again cook in the oven for a minute. 
  • I added Rosemary to it (leaving about 1/2 teaspoon). and gently poured the batter on top of it. 
  • Sprinkle the remaining rosemary on top of it and let it bake for 20-40 minutes. Mine was done in 20 minutes. Baking time will vary based on type of pan used.
  • Turn on broiler and broil for a minute or two until the top gets browned.
    Farinata Genovese : Ligurian Chickpea Flatbread
  • Allow to set for a few minutes and then carefully remove from pan.
  • Allow to cool a bit. Cut into wedges and serve. We enjoyed this as a breakfast with a cup of tea.
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Recipe Rating




April

Sunday 23rd of December 2018

It is interesting how easy this dish is yet so nice and I would imagine tasty! Definitely adding it to my recipe box - thanks!

Krista Price

Saturday 22nd of December 2018

Wow! This flatbread looks wonderful! I love that it's naturally gluten-free! I've never worked with chickpea flour before. You have me intrigued!

Cheese Curd In Paradise

Friday 21st of December 2018

I have not tried something like this before, but it looks delicious. I love the idea of topping it like a pizza with sauce and cheese!

Kacie Morgan

Friday 21st of December 2018

I can see how this would taste delicious paired with a hot cup of tea - mmm!

CookwithRenu

Friday 21st of December 2018

Thank You

Jacqueline Debono

Friday 21st of December 2018

I love Sicilian chickpea fritters but have never had farinata Genovese. Def want to try making it. Looks and sounds delicious!

CookwithRenu

Friday 21st of December 2018

Thank You