Chickpeas Cake recipes
  • 25 mins (plus 6-18 hours rest)

  • Easy

  • 2-3 serves



125g CHICKPEAS FLOUR (=4,41oz=1 cup)

375g WATER bottled and room temperature (=13,23oz=1 ½ cup)

50g SEED (corn or sunflower or peanut) OIL (=1,76oz= ¼ cup)

8g TABLE SALT (=0,28oz=½ tbsp)



In a bowl, wisk flour and water.

Add salt and then seed oil, while keeping mixing with a wisk. Cover with a lid or plastic wrap and put it in the fridge. Let it rest minimum 6 hours, but the more the best (I opted for 18 hours).

Grease a low-edge 30cm diameter tray with abundant extra-virgin olive oil to make sure it doesn’t stick too much. Pour the mixture and drizzle with some extra-virgin olive oil. Bake at 220°C (428°F) fan-assisted mode for 15 minutes.

A real pleasure for the palate! You can eat chickpeas cake as it is, fill it with other ingredients (this is not conventional but I do it and I can swear it’s really yummy) or use it as a sandwich filling (traditional way of eating it). This last option is known as “cinque e cinque” (literally “five and five”): the name stood for the amount of money (lira, the old Italian currency) you needed to buy the chickpeas cake (five lira) and the bread (five lira)… about 0,01 € for the entire sandwich! There is also a richer option with “melanzane sotto pesto” (fried aubergines/eggplants slices marinated with oil,vinegar, garlic and chili pepper).

I’ve “stolen” this typical Livorno recipe from Paco Zanobini, an Italian chef I fully admire. For this reason, I used his preferred name “chickpeas cake” and didn’t name the recipe “farinata” (as many call it) as he would have become very angry with me! Buy the way, he might accept the name “cecina” as he never complained about this latter!