By Adina Baraian
Farinata di ceci / chickpea porridge
9 steps
Prep:10minCook:2h
Farinata, also known as chickpea tart, is a savory cake of Italian origin, made with chickpea flour, water, salt and olive oil. It is baked in an oven and takes on a golden color when cooked. It can be served as an aperitif with Stracchino (cheese spread), olive tapenades, or others.
Updated at: Thu, 17 Aug 2023 13:31:31 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
5
Low
Nutrition per serving
Calories97.4 kcal (5%)
Total Fat4.1 g (6%)
Carbs11.9 g (5%)
Sugars2 g (2%)
Protein3.9 g (8%)
Sodium101.5 mg (5%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Preheat the oven to 220 ° C. Wet and wring a sheet of baking paper and line a cake pan (Ø 26-28 cm).
Step 2
Put the chickpeas in the bowl and Mix 6x2 sec. Turbo, another 15 - 30 sec. Speed 10, if necessary, depending on the humidity of the chickpeas.
Step 3
Without measuring cup, set speed 2 and slowly add the water through the hole in the lid.
Step 4
Transfer the mixture to a bowl and let stand 30 min. at room temperature.
Step 5
With the help of a small colander, remove the foam formed on the surface of the mixture.
Step 6
Put the mixture in the bowl and add extra virgin olive oil, salt and Mixer for 30 sec. Speed 2.
Step 7
Mix for another 20 sec. Speed 4. Remove the foam again. Transfer the mixture to the cake pan and spread it evenly.
Step 8
Add a wire of olive oil and cook for about 50-55 minutes (220ºC). Carefully remove from the oven and let cool.
Step 9
Season with a pinch of salt and pepper and serve in slices.
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