The origin of this dish dates back to the Middle Ages and it is still widely consumed today on the Ligurian coast, in northwestern Italy.
1 1/4 cup | chickpea/garbanzo flour | 130 g | |
3/4 tsp | salt | 3 g | |
1 1/2 cup | water | 375 mL | |
1/2 tbsp | extra virgin olive oil | 8 mL | |
2 sprigs | rosemary, fresh, finely chopped | 10 g | |
ground pepper to taste [optional] |
For good results, use one or more flat-bottomed baking sheets, large enough so that the batter will be less than 4 mm thick.
per 1 serving (70 g)
Amount % Daily Value |
Calories 280 |
Fat 8 g 12 % |
Saturated
1 g
5 % |
Cholesterol 0 mg |
Sodium 670 mg 28 % |
Carbohydrate 37 g 12 % |
Fibre 7 g 29 % |
Sugars 7 g |
Net Carbs 30 g |
Protein 14 g |
Vitamin A 1 % |
Vitamin C 1 % |
Calcium 4 % |
Iron 23 % |
Food Group | Exchanges |
---|---|
Starches | 2 |
Fats | ½ |