Torta di Ceci

by Toni Fiore author the VegEZ Video Cookbook

Time:    45 minutes



1 cup chickpea (garbanzo bean) flour

1¼ cups warm water

1 teaspoon salt

4 to 6 tablespoons olive oil

Freshly ground black pepper



Put the chickpea flour in a bowl or two cup measuring cup and add the salt. Slowly add the lukewarm water, whisking to eliminate lumps. Whisk in 3 tablespoons olive oil. Cover and let sit for three hours or overnight. The batter should be about the consistency of soy milk.

Put a well-seasoned ungreased 12-inch/ large cast-iron skillet in oven. Heat the oven to 450. Preheat the pan for 30-40 minutes.

Remove the pan or slide it toward you and add 2 tablespoons of the oil and tip the pan and swirl to get it to cover the bottom as well as you can. Pour the batter into the pan. The batter should sizzle. Immediately close the door and bake for 20 minutes, or until the torta is firm, top is spotty brown and the edges set.


Optional-Heat the broiler and brush, or lightly drizzle a little olive oil on the top of the torta (about 1 tablespoon of oil if it looks dry)  Set the torta a few inches away from the broiler, and cook just long enough to brown it in spots.

Cut it into wedges, and serve hot or warm with lots of black pepper…Plain or on thin focaccia.