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The chickpea pie recipe, also known as cecina or farinata, is a very thin pie prepared solely with chickpea flour, water, oil, salt and pepper.

It is a traditional dish that originates from the region of Liguria (where it is called farinata) but then it has also spread widely in Tuscany where it is called cecina or torta di ceci.

It is a specialty that can be enjoyed easily as street-food. Serve with plenty of pepper added at the last moment!

The best result is obtained by cooking in a high temperature wood-burning oven, thanks to which a perfect crust is created on the surface which makes it very tasty.

At home just preheat the oven to the maximum temperature and you will still get an excellent result.

CHICKPEA PIE

Ingredients for 4 people: 300 g chickpea flour – 900 ml water – 1/2 glass of olive oil – 10 g salt – black pepper

The secret to making an excellent chickpea pie is to let the mixture of water, flour and oil rest for at least two or even three hours so that the flour completely blends with the water and a homogeneous dough is formed.

If a foam is formed on the surface, remove it with a spoon.

With this premise, preparing the chickpea cake is really very easy.

In a bowl pour the chickpea flour by and add the water a little at a time.

Mix with with a hand whisk, taking care not to form lumps. If they form, remove them with an immersion blender.

Let the mixture rest for at least a couple of hours covered, out of the refrigerator.

After this time, add a little salt and almost all the half glass of oil, leaving enough to grease the pan well.

Stir the mixture and pour it on the trays. Be careful not to put too much dough since once cooked the chickpea cake should be rather thin.

Preheat the oven to 240 ° then bake your chickpea pie and cook it for about half an hour, until you see it turns golden brown on the surface.

If you use a microwave, cook it with the Crisp function, 18-20 min.

Once cooked, immediately serve it hot and sprinkle with plenty of black pepper!

Enjoy your meal!

Original recipe: ricettealvolo.it/