Chickpea and Spinach Cake

1 serving

120 minutes

Chickpea and spinach cake is an exquisite and healthy option from Italian cuisine, inspired by Mediterranean dietary traditions. Thanks to chickpea flour, it has a dense and slightly nutty texture, while spinach adds freshness and a hint of herbaceousness. Historically, chickpea dishes are widespread in Italy, especially in the Liguria region where chickpea flour is used for baking. This cake is perfect for those following a plant-based diet or looking for an alternative to classic flour products. It pairs well with delicate sauces made from olive oil and fresh herbs. It can be served as a hearty breakfast or a light dinner. The flavor is balanced with a slight saltiness and a hint of spices, creating a sense of harmony and sophistication in every bite.

Energy value per serving

• Calories: 343.5
• Proteins: 17.3g
• Fats: 5.3g
• Carbohydrates: 63.6g

Ingredients

• Chickpea flour: 30 g
• Chickpeas: 60 g
• Frozen spinach: 100 g
• Water: 50 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Soak the chickpeas in water for 8 hours, then boil in the same water with a little salt for 90 minutes, and then drain in a colander.

   Required ingredients:

   • Chickpeas: 60 g
   • Water: 50 ml
   • Salt:  to taste

2. Thaw the spinach and squeeze it out.

   Required ingredients:

   • Frozen spinach: 100 g

3. Dissolve chickpea flour in 50 ml of water. Add the remaining ingredients and season to taste.

   Required ingredients:

   • Chickpea flour: 30 g
   • Water: 50 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Place in a mold and bake in a preheated oven at 200 ˚C for 40 minutes.