These savory chickpea pancakes hail from Italy's Liguria region. They're super easy to put together and lend themselves well to all kinds of toppings. Try ramps or beets next!

Martha Stewart Living, April 2017


Credit: Dana Gallagher

Recipe Summary

20 mins
1 hr 50 mins
Serves 8 to 10


Ingredient Checklist


Instructions Checklist
  • In a bowl, combine chickpea flour and 3/4 teaspoon kosher salt. Slowly whisk in water until a smooth batter with no lumps forms. Whisk in 2 tablespoons oil. Let stand, covered, at room temperature at least 1 hour, or refrigerate up to overnight. Whisk before continuing.

  • Cut chard stems into 1/2-inch pieces, and leaves into 2-inch pieces. Heat a large skillet over medium-high. Add 1 tablespoon oil and chard stems; cook until stems soften, 3 minutes. Add leaves; cook, tossing occasionally, until wilted, 3 minutes. Season with kosher salt and pepper.

  • Preheat oven to 450 degrees. Place three 8-inch cast-iron pans in oven for 15 minutes. Remove pans from oven; swirl 1 teaspoon oil into each. Divide batter among pans and top each with one-third of chard mixture. Bake until cooked through and golden brown on edges, about 15 minutes. Sprinkle each with 1 teaspoon cheese. Season with flaky salt and pepper; serve.

Cook's Notes

If you don't have an eight-inch cast-iron skillet, you can bake one large farinata in a 12-inch skillet: Preheat the skillet for 15 minutes; add 1 tablespoon extra-virgin olive oil, batter, and the preferred topping. Bake for 17 minutes. The handles on the skillet will be hot when you're serving, so wrap it with a towel, or use a spatula to flip the farinata out of the skillet.

Although the farinata is delicious fresh out of the oven, it can also be served at room temperature. Add the Parmesan, flaky salt, and pepper right before serving.