This recipe for chickpea cake, also known as cecina, is typical of the Tuscany region from Livorno to Pisa from Lucca to Cecina.
The chickpea cake is very simple in its ingredients but to be externally crunchy and soft in the heart, we need a bit of foresight in the process.
> 1 liter of cold water;
> 400 grams of chickpea flour;
> 1 glass of extra virgin olive oil;
> qb salt.
Combine the water with the chickpea flour and mix well until a smooth, lump-free liquid is obtained. Add the oil and salt and continue stirring.
Put the mixture in the refrigerator for at least 4 hours; although it is better to prepare the dough the night before and leave it in a cool place overnight.
The white foam that will form on the surface must be removed.
Grease a low and wide baking pan, preferably copper, pour the mixture and bake at 220 ° C for about 15 minutes.
The cecina is ready when a golden, crunchy and slightly toasted crust has formed .
The chickpea cake can be eaten in wedges on its own with a pinch of salt and pepper or used as a filling for a savory focaccia.
The cecina is excellent served hot but can also be eaten cold.
Chickpea balls are another quick and tasty recipe to prepare with chickpeas.
Also known as felafel, this is a typical dish of Arab and Israeli cuisine.
> 300 grams of boiled chickpeas;
> 2 slices of white bread as breadcrumbs;
> half an onion or shallot;
> sesame seeds;
> paprika, curry and pepper;
> water and salt.
To prepare the chickpea balls, serve the boiled chickpeas that you can buy ready-made or prepare them at home.
If you choose this second option you will have to leave them to soak overnight , the next morning, before cooking them, you will have to drain and wash them.
Then you can boil them for about 2 hours or 30 minutes if you use the pressure cooker.
Once cooked, the chickpeas are blended together with onion, bread crumbs previously soaked and lightly squeezed, oil, salt, pepper and spices to taste.
Create the meatballs with your hands and pass them in a mix of breadcrumbs and sesame seeds in equal quantities.
Leave the meatballs in the fridge for at least an hour.
Then you can decide whether to cook them in the oven for 15 minutes at 180 ° C or fry them in oil.
Once the breading is golden and crunchy they will be ready to be served.
The chickpea hummus is another recipe with chickpeas super easy and fast, absolutely to know and try. Let's see how to prepare it ...
> 500 grams of cooked chickpeas;
> lemon juice;
> 50 gr extra virgin olive oil;
> 2 cloves of garlic;
> qb salt.
> 2 tablespoons of "tahina" sesame cream;
> chili powder;
We whisk the chickpeas cooked with garlic, oil, lemon juice, salt, spices and sesame cream.
We also combine 2 fingers of water to better help the blender to work and mix everything until you get a soft and spreadable cream.
The hummus is ready and can be eaten spread on bread or with ciapati, pita or croutons.
Excellent with grilled vegetables or vegetable croquettes.