Ligurian Chickpea Pancake (Farinata di Ceci)

Name: Ligurian Chickpea Pancake (Farinata di Ceci)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italy
Ingredients: 1 1/2 cups (180 g) besan, finely milled dried chickpeas (see tips); 3 cups (720 ml) cool water; 1 teaspoon fine sea salt; 2 tablespoons (30 ml) extra-virgin olive oil; 2 tablespoons (30 ml) extra-virgin olive oil, for the pan; 1 teaspoon finely chopped fresh rosemary (optional); Freshly ground black pepper, to serve

Farinata di ceci Say it: fah-ree-NAH-tah dee CHEH-chee

By the Passport Plate editors. Published November 5, 2026.

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Farinata di ceci is Liguria's beloved chickpea pancake: a thin, golden bake of little more than finely milled chickpeas, water, salt and olive oil. Baked in a blistering hot pan, it comes out crisp and slightly darkened at the edges with a soft, custardy middle. It is eaten warm as a street snack, plain or with black pepper, and it happens to be naturally gluten-free, which is why it has stayed popular far beyond the Ligurian coast.

Ligurian Chickpea Pancake (Farinata di Ceci)

Farinata di ceci

Pronounced fah-ree-NAH-tah dee CHEH-chee

Serves: 4
Prep: 15 min
Cook: 25 min
Total: 40 min
Level: Easy

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

Batter

1 1/2 cups (180 g)180 g (1 1/2 cups) besan, finely milled dried chickpeas (see tips)
3 cups (720 ml)720 ml (3 cups) cool water
1 teaspoon fine sea salt
2 tablespoons (30 ml)30 ml (2 tablespoons) extra-virgin olive oil

To bake

2 tablespoons (30 ml)30 ml (2 tablespoons) extra-virgin olive oil, for the pan
1 teaspoon finely chopped fresh rosemary (optional)
Freshly ground black pepper, to serve

Method

Whisk the besan, water and salt in a large bowl until completely smooth and no lumps remain, then stir in the 2 tablespoons (30 ml) olive oil. Cover and let the batter rest at room temperature for at least 4 hours, or overnight in a cool kitchen.
When ready to bake, heat the oven to 475°F (245°C) and put a 12-inch (30 cm) cast-iron skillet or other heavy ovenproof pan inside to heat for 15 minutes.
Carefully pull out the hot pan, pour in the 2 tablespoons (30 ml) oil for the pan and swirl to coat the base and a little of the sides, then return it to the oven for 2 minutes to get smoking hot.
Skim any foam off the rested batter and give it a quick whisk; it should be as thin as heavy cream. Pour it into the hot oiled pan in one go — it should sizzle loudly around the edges.
Scatter the rosemary over the top, if using, and bake for 20-25 minutes, until the surface is golden and set, the center barely wobbles when you nudge the pan, and the edges are crisp, darker and pulling away from the sides.
Let the farinata settle in the pan for 5 minutes, then loosen with a spatula, slide it onto a board, grind over black pepper and cut into wedges. Serve warm.

Regional variant: Tuscan Chickpea Pancake (Cecina)

Use the same batter and resting time, but pour it into a wider, generously oiled round baking pan so the layer is thinner. Bake at the same temperature for 15-20 minutes, until deeply golden and very crisp all over, and finish with a heavy grind of black pepper and a drizzle of new olive oil.

Cook's notes

Besan is simply finely milled dried chickpeas and gives the best texture; a coarser meal makes a grainier bake.
The long rest is not optional — it hydrates the chickpea meal so the middle turns custardy instead of pasty.
Pull the farinata out while the center is still faintly soft; it firms as it cools, and overbaking makes it dry and brittle.

Serve with

Warm wedges with black pepper and a glass of dry white wine, or as a snack on the go.

Make ahead and storage

Best eaten fresh; keep refrigerated up to 2 days and reheat in a 425°F (220°C) oven for 5 minutes to crisp the edges.

Ligurian Chickpea Pancake (Farinata di Ceci)