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    Home » Side Dishes

    Torta Di Ceci - Chickpea Flour Pancakes

    Published:Feb 11, 2022· Modified: Feb 11, 2022 by Keri Bevan

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    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.

    torta di ceci.
    torta di ceci
    Jump to:
    • How To Make Torta Di Ceci
    • Serving Suggestions And Variations
    • Download My Free Vegan Grocery List
    • Recipe

    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.
    chickpea and water mixture in bowl with whisk.
    how to make torta di ceci

    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.
    farinata di ceci in pan.
    torta di ceci
    • 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.
    torta di ceci.
    torta di ceci

    Did You Make This Recipe?

    If so, I'd love to see it. Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers!

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    Frequently Asked Questions

    Is chickpea flour gluten free?

    Yes, it is! Torta di ceci is entirely gluten free.

    How do you store leftover torta di ceci?

    Store in an airtight container in the fridge for 3-4 days.

    Can you freeze torta di ceci?

    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

    Torta Di Ceci

    Torta di ceci is a crispy chickpea flour pancake that comes from Italy. It only takes 5 simple ingredients to make this delicious gluten free flatbread, and there's a variety of creative ways you can serve it.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    resting time 4 hrs
    Total Time 4 hrs 20 mins
    Course Side Dish, Snack
    Cuisine Italian
    Servings 8 servings
    Calories 179 kcal

    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

    1. 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.

    Nutrition

    Calories: 179kcalCarbohydrates: 18gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 169mgPotassium: 256mgFiber: 3gSugar: 3gVitamin A: 20IUVitamin C: 1mgCalcium: 20mgIron: 2mg
    Keyword street food
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    Welcome!

    I'm Keri.

    I'm the food photographer and recipe developer behind Daily Dish. I have a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London . Learn More

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