tagAlt.Chickpea Torta Smoked Eggplant cecina

Chickpea Torta with Smoked Eggplant and Oven-Roasted Tomatoes

Classic Tuscan chickpea crêpe-like base with lovely puréed eggplant and sweet oven-roasted tomatoes.

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Hailing from the coastal area of Livorno, this classic chickpea recipe is a much-beloved local tradition.  Students and late-night munchies seekers revel in this dish, and local Italian families looking to provide on-the-go snacks for kids adore this delight for its versatility and most importantly, portability.

No need to soak chickpeas here as the recipe uses chickpea flour instead - this is a must, so look for the flour in local specialty grocers or shops catering to Italian clients.  The torta is typically served on its own, cut into squares, but here we flesh it out for you and make it more substantial for a great starter or first course.  

No classic Livornese feast would be complete without this chickpea recipe included, so why not go all out on your next seafood bash and include gorgeous Chickpea Torta and maybe a Cacciucco alla Livornese as well?  Bring your lovely self and your friends to one of our favorite Tuscan coastal towns on this glorious culinary journey!

95 total time (min)

10 cooking time (min.)


17 ingredients


405 kCal


4 steps to complete the preparation

Ingredients

for 4 servings

Chickpea Flour Torta base

  • Chickpea flour 200 grams
  • Water 200 ml2
  • Extra-virgin olive oil 50 grams
  • Salt as needed
  • Rosemary (Branch) as needed

Oven-roasted Tomatoes for Chickpea Torta

  • Tomato 3
  • Rosemary (Branch) as needed
  • Thyme (Stalk) as needed
  • Basil (Leaves) as needed
  • Garlic Cloves 1
  • Extra-virgin olive oil as needed

Smoky Eggplant Purèe for Chickpea Torta and Oven-Roasted Tomatoes

  • Eggplant 2
  • Yellow Onion 1
  • Thyme (Stalk) as needed
  • Garlic Cloves 1
  • Extra-virgin olive oil as needed
  • Salt as needed

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Torrebona - Vernaccia of San Gimignano DOCG Wine - Cecchi
0.75l

Cecchi's Vernaccia fine and intense perfume is balanced with just the right freshness and persistency. Pairs well with fish, fresh cheeses and crispy breads.

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Preparation

for 4 servings

Step

1

Of 4

Prepare the chickpea flour torta base

In medium mixing bowl, add all ingredients for torta. Blend well, being sure to avoid leaving clumps in mixture. Set aside, and allow to rest at least 1 hour. 

Preheat oven to 220C. In round baking pan (can also use Springform pan), line bottom with wax paper. Grease paper well with extra-virgin olive oil, and pour in chickpea mixture.

Place into preheated oven and allow to cook for at least 20 minutes, or until torta is firm to touch and cooked through. 

Step

2

Of 4

Oven-roast the tomatoes

Preheat oven to 140C. 

Wash tomatoes well, remove green tops. Cut in half, and place onto baking tray lined with wax paper. Finely mince aromatic herbs and garlic clove. Place in small bowl and blend, set aside. Dress well with olive oil and salt. Top with diced aromatic herbs and garlic blend. Cover tightly with foil. 

Bake tomatoes in preheated oven for at least 1 hour, or until tomatoes are softened to the touch and give off lovely tomato aroma.

Step

3

Of 4

Prepare the smoky eggplant purée

Wash eggplants thoroughly, dry well. Turn on two burners on stovetop, set to medium heat. Place eggplants directly on top of flame and allow to cook until eggplant peels are slightly burned, and there is an aroma of smoking food in the air. 

Turn eggplants often as they cook, and be careful not to pierce the outer skin. Remove from heat only once well-cooked and softened, approximately 10-15 minutes. Allow eggplants to cool, and remove skin. Coarsely chop, set aside.

Peel and finely slice medium yellow onion, set aside.  In medium sauté pan, coat bottom with extra-virgin olive oil, and add onion and fresh thyme. Allow to cook a few minutes, then add chopped eggplants. Adjust to taste with salt, and allow to cook for a few more minutes.

Place mixture while still hot into standard-size blender, and mix well adding a bit of olive oil to help get to smooth, creamy consistency.

Step

4

Of 4

Assemble the servings and finish dish

When chickpea torta is cooled, slice into individual wedges.

Place serving of eggplant purée onto each individual serving plate, add roasted tomatoes next to purée, and top with wedge of chickpea torta.

Serve warm.

 

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Torrebona - Vernaccia of San Gimignano DOCG Wine - Cecchi
0.75l

Cecchi's Vernaccia fine and intense perfume is balanced with just the right freshness and persistency. Pairs well with fish, fresh cheeses and crispy breads.

View product

Pairing

Torrebona - Vernaccia of San Gimignano DOCG Wine - Cecchi
0.75l

Cecchi's Vernaccia fine and intense perfume is balanced with just the right freshness and persistency. Pairs well with fish, fresh cheeses and crispy breads.

View product
Capitel Monte Olmi - Amarone Valpolicella DOCG Classic Reserve - Tedeschi
0.75l

This Amarone can be described in two words: genius and composure

View product
Riserva Villa Gemma - Montepulciano d'Abruzzo DOC Wine - Masciarelli
0.75l

Montepulciano at its best: elegant style with great complexity.

View product
Torrebona - Vernaccia of San Gimignano DOCG Wine - Cecchi
0.75l

Cecchi's Vernaccia fine and intense perfume is balanced with just the right freshness and persistency. Pairs well with fish, fresh cheeses and crispy breads.

View product
Capitel Monte Olmi - Amarone Valpolicella DOCG Classic Reserve - Tedeschi
0.75l

This Amarone can be described in two words: genius and composure

View product
Riserva Villa Gemma - Montepulciano d'Abruzzo DOC Wine - Masciarelli
0.75l

Montepulciano at its best: elegant style with great complexity.

View product

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