Farinata genovese with chickpeas, naturally gluten free

Farinata genovese with chickpeas, naturally gluten free

By 03/12/2014

The Farinata Genovese prepared with chickpea flour, water, oil and salt is a traditional recipe from Liguria or more specifically from Genoa and it seems it was already known by the ancient Romans. So the recipe is at least 2000 years old!

Very nutritious and healthy it can be a good substitute for bread and it is gluten free.

This is a very simple recipe made with very few ingredients. Chop finely some rosemary mix it with a couple of tablespoons of olive oil and drizzle on top for an uplifting aromatic flavour.

Serve warm, on its own or with cheese and cured meat.

  • Prep Time : 10 minutes
  • Cook Time : 30 minutes

Ingredients

Instructions

Put the chickpeas flour in a bowl and slowly add the water whilst stirring all the time. You need to make sure there are no lumps. Now cover the bowl with a plate or with a cloth and let it rest for a minimum of 3 hours or even better overnight outside the fridge.

mixing

Turn the oven on at its maximum temperature. My oven reaches 220 C (428 F). With a spoon remove the froth which will have collected at the top of the batter. Add 2 tbsp of olive oil, salt to taste and mix well.

adding oil

Pour the remaining 2 tbsp of olive oil on a ovenproof non-stick pan (I have used a pan 12 inch- 30 cm diameter).

pouring oil

Pour the chickpea mixture on the pan and put it in the hot oven for about 30 minutes.

Italian Chickpea Flatbread - Farinata Genovese

It needs to be nice and golden. After it is cooked if you like you can put it for a further 10 minutes under the grill mode. This will give it a more golden colour on top.

Italian Chickpea Flatbread - Farinata Genovese

Grind some black pepper on it. You can serve it with chopped rosemary and olive oil, cheese and cured meat.

Italian Chickpea Flatbread - Farinata Genovese

Italian Chickpea Flatbread - Farinata Genovese

I am entering this to "Cooking with Herbs"Β  hosted by Lavender and Lovage.

 

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15 Responses to Farinata genovese with chickpeas, naturally gluten free

  1. gloria

    I love this plate and I love chickpeas!

    • Alida

      Thank you Gloria πŸ˜‰

  2. Dottie Sauchelli Balin

    Dear Alida, A delicious post and a great recipe. I would love to share this with my brother as he eats Gluten Free. Your dish of cheese and meats with this yummy Farinata Genovese. A perfect combo and I love the rosemary added to this chickpea creation. Great job, Thanks for sharing dear friend…Have a wonderful day or night….Dottie πŸ™‚

  3. Louise

    I have never seen a recipe like this before, Alida. I LOVE it! I have been eating a lot of chickpeas lately because of changes I’ve been making to my diet. They are soooo nutritious! When I’m needing a break from hummus, I will be sure to give this a try. I can’t even imagine how delicious it must be but I am more than willing to find out.

    Thank you so much for sharing this new to me recipe, Alida. I’ll be saving it for sure!!!

    • Alida

      I am pleased you like it Louise. It is indeed very nutritious and very tasty x

  4. Susana Beatriz

    This is a delicious recipe. In my childhood I used to eat farinata, in Argentina, when it was sold at pizza stores also. Very nutritious too. Thanks so much Alida!

    • Alida

      Hi Susana,
      I have relatives in Argentina near Buenos Aires who I visited a few years ago now. My grandparents emigrated there after the war and my dad lived in Argentina until he was 11. It is a country that I love; I love the people there and the food too! (I think Argentinian beef is the best in the world!). x

  5. Kate - Gluten Free Alchemist

    Wow! That looks amazing Alida. I have never heard of this dish, but as it is naturally gluten free, I will definitely be making it. Thanks for sharing!!

  6. Elisabetta

    Ciao Alida! It’s so gratifying to see that you’ve chosen to share this scrummy recipe with all your readers. The basic recipe is usually eaten as a snack and is perfect piping hot with a sprinkling of freshly-ground black pepper. My fellow readers will be interested to know that this is the national dish of Gibraltar where it is affectionately known as “calentita” which means hot. Decades ago street sellers carried the large shallow round pans containing this delicacy on their head and would sell slices to their customers. Try this recipe, you will love it! Best regards!

    • Alida

      This is so interesting and I can imagine how delicious this dish is piping hot with a sprinkle of pepper. Chickpeas are so dense and full of flavour that you don’t need much to go with it really. Thank you for your comment. I had no idea this was Gibraltar national dish. Ciao!

  7. Te0

    Hi Alida! In Argentina, where we inherited this rΓ©cipe from our Italian ancestors, it is sold in “pizzerΓ­as”, either hot or at room temperatura. It is called “FAINA”, and is usually eaten along with a slice of pizza!!!!!!

    • Alida

      Oh I love Argentina!! I have relatives there. It is a beautiful country. Thank you for sharing this. I had no idea that it was called Faina. The next time I visit Argentina I will look for it πŸ˜‰

  8. Pingback: Sugar & Spice Cookbook! A Virtual "Round-Up" Recipe Book for Cooking with Herbs

  9. Balvinder

    Is socca and farinata the same thing? I also tried this by looking at the recipe provided by another italian friend.

    • Alida

      Yes they are the same thing. Just a different name.

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