Traditional recipes

Chickpea porridge

Chickpea porridge

Chickpea porridge recipe of 10-09-2013 [Updated on 10-05-2016]

The chickpea farinata is a Ligurian specialty based on chickpea flour, water, extra virgin olive oil and salt, although it is said that this dish was already famous in Roman times, and that it is widespread in various areas of the Mediterranean, a story he wants this dish to have been born by chance in 1284 when Genoa defeated Pisa during the battle of Meloria. Legend has it that during a storm a Genoese ship found itself with the few provisions they had available, cans of chickpeas and oil, soaked in sea water, so to recover the few provisions and not remain starved, the mariai blended everything , put the mixture in bowls and then placed them in the sun to dry the puree obtained and make it more inviting. Landed in Genoa, proud of the result obtained, they reproduced the experiment born by chance and improved it by cooking the chickpea puree in the oven, they liked the dish so much that in Genoa they began a real production of this dish which is used to accompany cold cuts and cheeses. I had the opportunity to taste chickpea farinata several years ago during my holidays in Liguria and since then, I have kept a dear memory of it so when I found chickpea flour in an organic shop, I decided to prepare it and now here it is here on the blog. I tasted it only at La spezia, they served it in wedges, it was low and natural and so I followed this way of preparing it but I read about other recipes, including Tuscan (where it is called cecina) or the coast blue, with a higher thickness of farinata and with the addition of rosemary, pepper or onions, I know that when you try your hand at typical regional recipes, everyone has their own version so if you have tips to give me for the next time, let me know: ) Now I greet you and get back to work, kisses: *


How to make chickpea porridge

Put the chickpea flour in a bowl, make a hole in the center and pour in the water.
Mix everything well until you get a homogeneous mixture and let the mixture rest for at least 4 hours, stirring occasionally

Now add the salt and half of the oil and mix

Pour the mixture into a pan covered with the remaining oil and place in a preheated oven at 220 degrees

Cook the farinata for an hour at 220 °

Cut the chickpea porridge into wedges and serve hot

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