Tuscan Chickpea Pancake (torta Di Ceci)

Torta di Ceci, also known as Tuscan Chickpea Pancake, is a traditional dish from Tuscany, Italy. It's a savory pancake made with chickpea flour and is a popular street food in the region.

Tuscan Chickpea Pancake (torta Di Ceci)

Ingredients

  • 2 cups chickpea flour
  • 2 1/2 cups water
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh rosemary

Instructions

  1. In a large bowl, whisk together the chickpea flour, water, olive oil, salt, and black pepper until smooth. Let the batter rest for 30 minutes.
  2. Preheat the oven to 450°F (230°C).
  3. Place a 10-inch cast iron skillet in the oven for 10 minutes to heat.
  4. Carefully remove the hot skillet from the oven and pour 2 tablespoons of olive oil into it, swirling to coat the bottom.
  5. Pour the batter into the hot skillet and sprinkle the rosemary over the top.
  6. Bake for 15 minutes, or until the pancake is set and the edges are golden brown.
  7. Slice into wedges and serve warm.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Protein
6g
Carbohydrates
20g
Fat
5g

Supplies

Large bowl Whisk 10-inch cast iron skillet Oven

Tools

Knife Cutting board

Serving suggestions

Serving suggestions: Serve with a side of mixed greens and a drizzle of balsamic glaze.

Tips & tricks

Tips: Make sure the skillet is very hot before adding the batter to achieve a crispy crust.

Cost

$5