Cecina is a dish served in Tuscany. The name literally means "made of chickpeas". Cecina is an unleavened pancake of sorts made from chickpea flour. It does not require any "toppings" at all though this simple dish is very versatile and could be used with a variety of different "toppings".
I got the inspiration to use onion and fennel seed from COOKBROOKE. This requires little to no effort but you do need to prepare in advance because the batter needs to sit for at least four hours before you prepare the dish.
I think that next time I do this I will incorporate rosemary into the chickpea batter as that just sounds good to me.
I love the flavor of the fennel seeds in this- it is subtle and delicious.
Onion Cecina with Fennel Seeds
2 1/2 cups chickpea flour
3 cups water
2 tsp salt
1/2 a large onion, sliced thin
4 tbsp olive oil
2 tsp fennel seed
Fresh ground pepper to taste
Extre virgin olive olive oil for drizzling (optional)
Put the chickpea flour in a large bowl. Slowly incorporate the water. The mixture should have the consistency of a pancake batter.Add the salt. Cover and let sit at room temperature for at least four hours. You can let it sit overnight if that is more convenient for you.
After the batter sits preheat the oven to 425 degrees. In an 11 inch cast iron skillet add the olive oil. Pour in the batter and whisk until the oil is incorporated. Add the onions, fennel seed and fresh ground pepper.
Place the skillet into the oven and bake for 50 minutes, until nicely browned.
Slice into wedges and drizzle olive oil on top if desired. Serve.