Gibraltarian Calentita

Name: Gibraltarian Calentita
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Gibraltarian
Ingredients: 2 cups chickpea flour (gram flour); 2.5 cups water; 1/4 cup olive oil, plus extra for the pan; 1.5 tsp salt; 1/2 tsp black pepper

by CommunityKitchen

GibraltarianEasy1 hr 15 min (plus overnight rest)Serves 6

Gibraltar's own chickpea flour bake, a close cousin of Ligurian farinata brought by Genoese settlers, baked until its edges crisp and its center stays custardy soft, and eaten warm as a street snack across the Rock.

Per
serving

220kcal

9gprotein

24gcarbs

10gfat

Ingredients

2 cups chickpea flour (gram flour)
2.5 cups water
1/4 cup olive oil, plus extra for the pan
1.5 tsp salt
1/2 tsp black pepper

Before you cook

Whisk the chickpea flour into the water gradually to avoid lumps.
Stir in the olive oil, salt and pepper until fully combined.
Cover the batter and let it rest in the refrigerator overnight, or at least 4 hours.

Steps

Remove the batter from the refrigerator and let it come to room temperature.
Whisk the batter well, since the chickpea flour will have settled.
Preheat the oven to 450°F with a baking dish inside to heat up.
Carefully remove the hot dish and coat the bottom generously with olive oil.
Pour the batter into the hot, oiled dish.
Bake for 50 to 60 minutes, until the top is deeply golden and set.
Let it cool for 10 minutes before cutting into squares.
Serve warm, with extra black pepper on top if you like.

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