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Chickpea porridge with onions

Typical Ligurian recipe, Gluten-free and tasty

by Ada Parisi
5 min read
Farinata con cipolle

Today we prepare the Chickpea porridge with onions: Chickpea farinata is a Traditional Ligurian recipe based on chickpea flour and therefore gluten-free. And it's vegan too, because it does not contain animal protein . Is’ Really simple and quick to prepare, as you see in VIDEO RECIPE on my YouTube channel.

You just need to have l’Be careful to prepare the batter the night before, because it needs 6-10 hours of rest. Is’ perfect on its own and is a Quick and tasty alternative to the classic focaccia: It is yeast-free and goes perfectly with cheeses and cured meats. But it's also great on its own: is a Protein platter, Healthy and easy to prepare.

Ligurian farinata with onions in dialect is called “Marten co-e Çioule” And it's an even tastier variation of the classic CHICKPEA FARINATA, also known as CECINA or FAINE’ depending on the region of origin, since poor recipes based on chickpea flour cross all over Italy. As you know, Sicily also has its own typical recipe with chickpea flour: the yummy SICILIAN CHICKPEA PANELLE, they are fried in oil instead of baked. You will also find the VIDEO RECIPE OF Panelle on my YouTube channel. Also worth trying is the OMELETTE VEGAN CHICK PEAS AND ONIONS, very delicious. And did you know that there is also the PEA FLOUR? Sweeter and silkier, It is really very good.

Don't forget to add plenty of porridge with onions to the dough dry or fresh oregano. You can use either fresh spring onions and fresh onions from Tropea PGI. In both cases, I suggest you slice the onions fresh, Salt lightly, Grease them with oil and put them raw in the farinata. If, on the other hand, you want to use the Classic onions, You can sauté them for a few minutes in oil before adding them to the chickpea farinata. And now I wish you good day!

Farinata con cipolle


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


300 grams of flour

900 millilitres of water

40 milliliters of olive oil

15 grams of salt and pepper

fresh oregano

2 fresh red onions or spring onions



Ligurian chickpea farinata with onions

The preparation of chickpea porridge with onions is very simple, as you see in VIDEO RECIPE. First, put the chickpea flour in a large bowl. Chickpea flour has a higher moisture content than wheat flour, So if you notice any lumps, it's normal, It will go away as soon as you add the water.

Add the water in a trickle, floor plan, beating with a fork or hand whisk. You need to get a smooth, lump-free batter first and then you can add all the remaining water. Add the salt and extra virgin olive oil. Mix everything. Cover the mixture with plastic wrap and let it sit for at least 6 hours or overnight. If you could remember to stir the mixture a couple of times while resting, that would be great.

After the interval of rest, Preheat the oven to 230-250 degrees or the maximum temperature that your oven can reach. Clean the onions, Slice them and season them with a pinch of salt and a little oil.

Grease a round baking pan (You can also line it with parchment paper and grease the parchment paper), Stir the mixture well to mix it perfectly and pour it into the pan. Sprinkle the onions over the porridge and add a little oregano. Bake for 15 minutes or until a golden crust forms on the surface of the porridge. When cooked, Drizzle with some freshly ground black pepper and more fragrant oregano. Serve immediately. Bon appétit!

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