The word ceci, besides being one of the best words in the Italian language, means garbanzo bean.
Garbanzo beans are pretty amazing little things. They are low in fat, high in fiber and protein, and they are a great source of minerals, like iron, calcium, phosphorus, magnesium and zinc. And not to mention they are gluten free!
This flat bread recipe is the perfect accompaniment to a salad for a light dinner, or as an easy appetizer for a dinner party. This recipe is an adaptation of the northern Italian classic "farinata."
Here's what you need:
1/2 cup garbanzo bean flour
3/4 cup water
1 small onion, thinly sliced in to "half-moons"
2 sprigs of rosemary, finely minced
2 T extra virgin olive oil
1/4 tsp. sea salt
For this recipe you will also need a 9-inch non-stick pan that is oven safe (no plastic on the handle!)
The one downside of this recipe, at least with our old oven that isn't well insulated, is that it heats up the kitchen!
Start by cranking up the oven to 450F.
While the oven is heating, combine the garbanzo bean flour and water in a mixing bowl and set aside. The mixture will be very loose, don't be worried.
Slice the onion and scatter the slices in the pan. Mince the rosemary then add it to the onions. Drizzle the onions and rosemary with the olive oil and place the pan in the oven. Let the onions cook for 10-15 minutes until they are fragrant and translucent.
Take the pan out of the oven and gently pour in the batter. Place back in the oven and cook for 15-20 minutes until the bread is golden across the top and just starting to brown on the edges.
To serve slice into 8 pieces.
The great thing about this recipe is it's versatility.
Make a North African version by adding spices like cumin and cinnamon, or keep it plain and use it as the base for a gluten free pizza.
The possibilities are endless!
Buon appetito!
