Chickpea flour
Chickpea flour is a fine flour made from dried chickpeas. Mixed with water and olive oil, it becomes the shallow, golden farinata of the Ligurian oven tradition.
- The ingredient
- Ground chickpeas, used as a dry flour.
- In Liguria
- A base for farinata and panissa.
Whisk gradually
Add the water little by little while whisking to avoid lumps. Let farinata batter rest for the recipe’s stated time, then skim and stir it well before pouring into the oiled pan.
From the mill to the pan
Chickpea flour has a firm place in Ligurian cooking. Farinata begins as a fluid batter, while panissa is cooked into a thicker mixture that can be allowed to set.
Bake a thin layer
A shallow layer and a thoroughly hot oven give farinata its golden surface and soft center. Serve it hot with black pepper rather than treating the flour as a spoon-for-spoon replacement for wheat flour.
Cook with it
Choose plain chickpea flour
Look for farina di ceci with chickpeas as the ingredient. A ready-seasoned batter mix has a different composition; read the ingredient list before using it in a measured recipe.
Keep the flour dry
Close the package tightly and store away from heat and moisture. Follow the producer’s storage directions and date, including any instructions after opening.
