A Vegan Omelette?
A few years ago when I was living in Italy, I came across a truly scrumptious dish called cinque é cinque (also known as torta di ceci). The first time I tried it, I thought it tasted so “eggy” that I had to go back to the shop to check that it was really vegan!
A specialty of Livorno, Tuscany, on the northwest coast of the country, cinque é cinque is a chickpea pancake traditionally cooked in a clay oven and served on oily bread (schiacciatina) with extra pepper. It can also be served with a little fried garlic and aubergine on top. Nice, in the south of France, is known for a very similar dish called socca.
I’ve detailed two cooking options below (the traditional oven-cooking technique and a quick method – in case, like me, you don’t like waiting for your breakfast)!
Ingredients
150 g chickpea flour (gram flour)
430 ml water
1 Tbsp olive oil
Salt
Pepper
Traditional Method
- Mix the ingredients together to make a smooth batter and leave to stand for at least two hours.
- Oil a shallow tin – approximately 30 cm in diameter – and pour in the batter to form a thin layer.
- Cook for half an hour in a very hot oven (250°C) until the surface is golden.
- Serve warm on bread with extra pepper.
Quick Method
- Mix the ingredients together to make a smooth batter. To avoid making it oily, use a non-stick frying pan.
- Pour in a thin layer of the batter and allow to cook. Either turn the pancake over carefully with a spatula, or if you’re feeling adventurous, flip the pancake up in the air! Use the remaining batter to cook more pancakes.
- Serve warm on bread with extra pepper.
Buon appetito!
For more vegan cooking ideas, check out PETA US’ website.
