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Best Easy Torta di Ceci Recipe

Name: Best Easy Torta di Ceci Recipe
Total time: 45 min
Yield: 90 g
Ingredients: chickpea flour 1.5 cups; water 2 cups; olive oil 2 tbsp; salt 1 tsp; black pepper 0.5 tsp; rosemary 1 tbsp; olive oil (for pan and drizzling) 2 tbsp

This savory chickpea flour cake from the Ligurian coast is crispy outside and custardy within. A vegetarian, high protein mediterranean flatbread perfect for those on a diabetic-friendly or keto plan.

Cook 45 min Difficulty EASY 190 kcal

#vegetarian #keto #mediterranean #diabetic friendly

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Ingredients

Main ingredients

chickpea flour 1.5 cups
water 2 cups
olive oil 2 tbsp

Seasonings/Sauce

salt 1 tsp
black pepper 0.5 tsp
rosemary 1 tbsp
olive oil (for pan and drizzling) 2 tbsp

Nutrition summary

Carbohydrates 17 g 36%

Protein 8 g 17%

Fat 10 g 47%

Serving size 90g

Cooking steps

1

Combine chickpea flour, salt, and water in a mixing bowl. Whisk until completely smooth and lump-free.
2

Let the batter rest at room temperature for at least 30 minutes to allow the flour to hydrate and settle.
3

Preheat oven to 475°F (245°C). Add 2 tbsp olive oil to a 12-inch ovenproof skillet or baking pan and heat the pan for 5 minutes to ensure a hot surface.
4

Pour the rested chickpea batter into the hot, oiled pan. Sprinkle black pepper and chopped rosemary evenly across the surface.
5

Bake for 22–25 minutes until the edges are deeply golden, crispy, and the center remains softly custardy. Finish with a drizzle of olive oil before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Chickpea flour is the essential ingredient in Torta di Ceci, providing its characteristic savory flavor, creamy texture, and high protein content. Its combination with olive oil and water creates the classic custardy interior and crisp crust.

Q. How does the cooking method affect the crust and center?

Preheating the pan and baking at a high temperature ensures a crispy edge while maintaining a soft, custardy center. The hot oil in the skillet kickstarts the browning process, and the oven's dry heat finishes the texture perfectly.

Q. How can I avoid undercooking or overcooking Torta di Ceci?

Letting the batter rest hydrates the flour, while baking for 22–25 minutes at 475°F minimizes the risk of a raw center or burnt crust. Monitor the edges for golden color and check the center for slight wobble—these are signs of ideal doneness.

Q. What is the nutrition profile per serving?

Each 90g serving contains 190 kcal, with 17g of carbs (36%), 8g of protein (17%), and 10g of fat (47%). This balance supports vegetarian, high protein, keto, and diabetic-friendly diets, thanks to the moderate carb and high protein content.

Best Easy Torta di Ceci Recipe

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