Snack · Italian · 15 min
Farinata di Ceci con Rosmarino (Ligurian Chickpea Pancake)
- Calories
- 200
- Protein
- 22g
- Carbs
- 13g
- Fat
- 7g
Ingredients
- 22.4 g Chickpea flour
- 157.3 g Egg whites, liquid
- 5.2 g Olive oil
- 0.5 g Fresh rosemary, finely chopped
Method
- 01Preheat your oven to 450 deg F (230 deg C) with a small cast-iron skillet inside.
- 02In a bowl, whisk together the chickpea flour, 1/2 cup of water, and egg whites until completely smooth; let the batter rest for 10 minutes to hydrate.
- 03Stir in half the rosemary and a generous pinch of sea salt.
- 04Carefully remove the hot skillet from the oven, add the olive oil, and swirl to coat the bottom and sides.
- 05Pour in the batter—it should hiss upon contact.
- 06Sprinkle the remaining rosemary and a crack of black pepper over the top.
- 07Bake for 12–15 minutes until the edges are thin, golden-brown, and crispy, and the center is set.
- 08Remove, slice into wedges, and serve immediately with a final flourish of fresh black pepper.
Cook it with the whole plan around it
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