1 CUP CHICPEA FLOUR
¾ TSP SEA SALT
FRESHLY GROUND BLACK PEPPER–to taste
1 CUP WATER–warmed to 110º
4-5 TBS OLIVE OIL-divided
1 MEDIUM ONION–thinly sliced
2 TSPS CHOPPEDSAGE* see note
Preheat oven to 450º.
Place the chickpea flour in a bowl, add the salt and pepper, whisk in the water to create a smooth batter. Stir in 2 tablespoons of olive oil. Cover and let sit for at least 30–40minutes.The batter should resemble the consistence of heavy cream.
On the stovetop, place a non-stick ovenproof skillet and heat over medium heat. Add 2 tablespoons of olive oil and swirl to coat the bottom of the pan. Add the onions to the pan and brown. Add the chopped sage and or any other spices you wish and sauté briefly.
Stir the onion mixture into the chickpea batter and immediately pour the batter into the skillet and bake in the preheated oven for 10-15 minutes until the batter is firm and the edges are set.
Carefully remove the skillet from the oven and brush the top of the pancake with some of the remaining oil. Turn on the broiler and place the skillet under it just long enough to brown the top. Remove from the heat and top with chopped parsley and, optionally, a light sprinkling of freshly grated cheese.
NOTE: you can use any herbs that you prefer such as parsley, rosemary, basil etc.
Farinata is a type of thin unleavened pancake or crepe made from chickpea flour. The name farinata originated in Genoa. In Tuscany it is called Cecina (made of chickpeas) and that is what I knew it as growing up or it can also be referred to as Torta de Ceci (chickpea pie).In Italy it can serve as a between mean snack or “merenda”.Whatever you call it, you’ll call it delicious and it makes a great appetizer.