Chickpea Tart

Torta di Ceci

Mary Ann Esposito


2 cups water
1/4 pound Italian chick pea flour
salt to taste
rosemary sprig
2 tbsp Extra Virgin Olive Oil


Mix the water and the flour with a wooden spoon; make sure there are no lumps, add salt to taste, and mix again. Add the rosemary and let it sit for an hour.

Preheat oven to 375-400 degrees

Add the olive oil.

Remove the rosemary and pour into a heavy skillet. Bake 25-30 minutes or until the edges start to brown.. Sprinkle with pepper and serve.

Dissolve package of brewer's yeast in water. Add chickpea flour, mix well, cover and let rise for an hour.

Bake as before, but add finely chopped onions to 2 tbsp olive oil into skillet before adding batter

Bake 30 minutes or until edges are brown.

item recipe is featured in Episode 0 of Season 0.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


Leave a comment

There are no comments yet.

Leave a Comment