Panizza – Chickpea Polenta

Panissa whith spring onions, tipical dish from Oneglia in Liguria – Lemone CC BY-SA 4.0

Panizza – Chickpea Polenta

This dish of Arabic origin today is a standard preparation in Liguria and Sicily and lends itself to many different culinary interpretations.


For Version 1:
One lb. chickpea flour
3,6 pts. of water

For Version 2:
9 oz. chickpea flour
Four tbs. olive oil
4 cups of water

How to make the PanizzaChickpea Polenta:

Version 1:
Pour the flour slowly into hot, salted water, whisking gently so as not to form lumps. Cook for 40 minutes, stirring constantly. Scoop polenta into bowls and let cool, and get firm.

Version 2:
Sieve the chickpea flour finely. Pour it slowly in hot water and stir and stir. Cook slowly for about one hour, stirring often. The mixture will come off the sides of the pot when ready—season with salt and pepper. Pour into serving dishes, drizzle with oil, chopped scallions, salt, and pepper, and serve hot.

Serves 6

Panizza – Chickpea Polenta is a Regional recipe from Liguria and Sicily

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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