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.
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.
- Chickpeas: 60 g
- Water: 50 ml
- Salt: to taste
2
Thaw the spinach and squeeze it out.
- Frozen spinach: 100 g
3
Dissolve chickpea flour in 50 ml of water. Add the remaining ingredients and season to taste.
- Chickpea flour (gram 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.
