Early summer recipe: chickpea flatbread with zucchini
An excellent source of protein that’s decidedly inexpensive, chickpeas are increasingly prevalent on Italian dinner tables. Their popularity is also due to their versatility: chickpeas are ideal for preparing first and second courses, focaccia and flatbreads, and summer salads that are very light and creative.
Today we'd like to introduce you to a recipe for chickpea flatbread with zucchini, a variation on the famous Ligurian chickpea flatbread known as "farinata di ceci" featuring a refreshing twist from one of the quintessential vegetables that is ever present in our pantries.
Chickpea flatbread with zucchini is very easy to prepare, and is perfect for serving as an appetizer or happy hour nibble to share with friends, or as a light snack.
Check out the step-by-step recipe!
Chickpea flatbread with zucchini: ingredients for one baking sheet
- Water: 900 ml
- Chickpea flour: 300 g
- Extra virgin olive oil: 50 ml
- White onion: 50 g
- 3 medium zucchini
- Table salt: 10 g
- Black pepper: to taste
Directions
Sift the chickpea flour into a large bowl. Gradually pour in the water and hand-mix with a whisk until the mixture is smooth and lump-free. Let it rest for at least 3 hours at room temperature.
Cut the zucchini into thin slices (a mandolin may make this easier) and mince the onion. In a 20 cm non-stick pan, gently fry a tablespoon of oil, and then sautée the onion and zucchini. Season with salt and pepper, and let it rest.
Returning to our chickpea mixture, give it a good mix again with a hand whisk to mix any flour that has settled to the bottom. Add the remaining oil, a little salt, some pepper, and the previously sautéed zucchini.
Pour the resulting mixture onto a baking sheet, and bake in a preheated oven at 220°C for about 40 minutes. Round non-stick baking trays with a diameter of 26 or 30 cm can be used as an alternative.
The flatbread can be served hot, warm, or cold. If you like, add some rosemary or a few mint leaves.
Enjoy your meal!
