Torta di ceci is a crispy chickpea flour flatbread that only requires five simple ingredients to make.
A typical street food of the Tuscan town of Livorno, torta di ceci makes the perfect vegan and gluten free snack food. It's delicious as is, or as a kind of pizza crust, loaded with roasted veggies and beans.
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There's something magical about the way five simple ingredients can be transformed into such a flavorful dish. In fact, torta di ceci is loved worldwide.
In your travels you may have seen it referred to by the following names:
- Italy: Sometimes referred to as farinata di ceci. In Genoa they are called faina, and in Tuscany sometimes they are referred to as cecina.
- France: In Nice chickpea pancakes are known as socca.
- Gibraltar: If you visit Gibraltar, you'll find torta di ceci referred to as calentitia.
- Uruguay And Argentina: In Argentina and Uruguay this hugely popular street food is called faina.
- Algeria: In Algeria torta di ceci is dressed with cumin and harrisa and is called karantita.
- India: In India these pancakes can be found made with a variety of spices. They're called besan chilla or pudla.
How To Make Torta Di Ceci
- Pour the water into a large mixing bowl. Stir your chickpea flour into the water, breaking up as many lumps as you can. Cover the bowl and let the mixture sit for at least two hours, or overnight.
- Preheat your oven to 500° F (260° C). Grease a large baking pan with 2 tablespoons of the olive oil. The larger the pan you use, the thinner the your torta di ceci will be. I used an 11 inch round pan, which produces a fairly thick pancake. You can use a round or rectangular pan.
- Skim the foam off of the chickpea and water mixture. Whisk in the remaining 2 tablespoons of olive oil and the salt.
- Tip the mixture into your prepared pan, and scatter the rosemary across the top. Put the pan on the bottom rack of the oven and bake for 7 minutes. Transfer to the top rack and bake for another 7-8 more minutes, or until the top is crispy and golden.
Serving Suggestions And Variations
- Sprinkle chopped fresh artichokes over the top of torta di ceci before baking.
- Serve with a marinara or Easy Spanish Romesco Sauce - Rich and Smoky.
- Add smashed garlic to the batter, and squeeze fresh lemon juice over the top.
- Swap garam masala for the rosemary for an Indian flavor.
- Do as the Algerians do and spread harrisa paste over the top of your torta di ceci.
- Stir spinach or zucchini into the batter.
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Frequently Asked Questions
Yes, it is! Torta di ceci is entirely gluten free.
Store in an airtight container in the fridge for 3-4 days.
Yes, line a baking tray with parchment paper and equally space out the pieces of torta di ceci. Freeze for two hours. Transfer the pieces to a reusable freezer bag and freeze for up to one month.
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Recipe
Torta Di Ceci
Ingredients
- 2 cups chickpea flour
- 3 cups water room temperature
- 4 tablespoons olive oil divided
- ½ teaspoon sea salt
- 1 tablespoon rosemary leaves removed from stem
Instructions
- Pour the water into a large mixing bowl. Stir the chickpea flour into the water, breaking up as many lumps as you can. Cover the bowl and let the mixture sit for at least four hours, or overnight.
- Preheat the oven to 500° F (260° C). Grease a large baking pan with 2 tablespoons of the olive oil. *see note 1
- Skim the foam off of the chickpea and water mixture. Whisk in the remaining 2 tablespoons of olive oil and the salt.
- Tip the mixture into the pan, and scatter the rosemary across the top. Put the pan on the bottom rack of the oven and bake for 7 minutes. Transfer to the top rack and bake for another 7-8 more minutes, or until the top is crispy and golden.
Notes
- The larger the pan you use, the thinner the your torta di ceci will be. I used an 11 inch round pan, which produces a fairly thick pancake. You can use a round or rectangular pan.
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