Farinata di Ceci

9 90 702
Ingredients Minutes Calories
Prep Cook Servings
1 h 30 min 5
Farinata di Ceci
Health Rating


1 cup Chickpea flour ((250g))
2 1/4 cup Water, filtered
2 tbsp Butter, unsalted
2 1/4 cup Water, filtered (COLD WATER)
1 1/2 cup Olive oil
3 clove(s) Garlic (smashed)
4 sprig Rosemary, fresh
1/2 tsp Himalayan sea salt
1 dash Black pepper (to taste)


1. Heat oven to 350 degrees.

2. Heat the first 2 1/4 cups (500 ml) water with the butter and a splash of olive oil.

3. Place the chickpea flour into a large mixing bowl, and gradually pour in the cold water, beating until the mixture is uniform.
Strain through a fine conical strainer, and pour into the boiling water. Simmer over a low heat for 20 minutes, stirring often.

4. In the meantime, make the Aglio Olio:

  • Add olive oil to a small pan over med-low heat.
  • Add smashed garlic, rosemary sprigs and salt.
  • Cook on low until batter is ready, careful not to burn garlic 
  • Strain and add oil to batter.

5. Grease a square cake pan and pour in the batter. Tap against the counter to remove any air bubbles.

6. Cover with cling film and allow to cool, then refrigerate for 30 minutes.

7. Once cooled and formed, empty onto a plate. Cut into large squares.

8. Grease a cookie sheet with olive oil.

9. Cook in oven for 25-35 minutes until golden.



are an important source of plant-based protein and are high in fiber!

Nutrition Facts

Per Portion

Calories 702
Calories from fat 638
Calories from saturated fat 109
Total Fat 71 g
Saturated Fat 12.1 g
Trans Fat 0.3 g
Polyunsaturated Fat 7.6 g
Monounsaturated Fat 49 g
Cholesterol 12.4 mg
Sodium 73 mg
Potassium 182 mg
Total Carbohydrate 11.8 g
Dietary Fiber 2.4 g
Sugars 2.0 g
Protein 4.4 g

Dietary servings

Per Portion

Meat Alternative 0.9

Energy sources