Thomas Cizauskas has added a photo to the pool:
Chickpea pancake, aka socca (French) or farinata or cecina (Italian).
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▶ INGREDIENTS
☞ 1 cup chickpea (garbanzo) flour
☞ 1 cup water
☞ 1/2 teaspoon cumin
☞ 1/2 teaspoon rosemary
☞ 2 teaspoons diced onions
☞ 1 clove garlic, diced
☞ 1/2 teaspoon salt
☞ 1/2 teaspoon black pepper
☞ 1 tablespoon olive oil + 1 tablespoon
▶ INSTRUCTIONS
1) In bowl, mix together all ingredients (only 1 TBSP olive oil).
2) Cover and refrigerate for at least two hours.
3) Preheat oven to 400 °F (205 °C).
4) Add remaining 1 TBSP olive oil to a cast-iron skillet over medium-high heat. Coat surface.
5) Once oil is hot, ladle enough batter to create thin layer over entire surface of skillet. Using potholder (or oven glove), swirl skillet to ensure even spread to edge of skillet.
6) Reduce heat to medium and cook until edges begin to separate from skillet: at most a couple of minutes only.
7) Using potholder (or oven glove), place skillet into oven.
8) Bake 20-25 minutes until golden-brown. (Less produces more of a frittata consistency; more produces more of a cracker consistency.)
9) Using potholder (or oven glove), remove skillet from oven. (It will be very hot!) Slide pancake intact from skillet and slice into triangles.
10) Top socca pancake with preferred toppings (green olives and greens!), or dipping sauce, or hummus. Enjoy hot or room-temperature.
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▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
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▶ Camera: Olympus OM-D E-M10 II.
▶ Commercial use requires explicit permission, as per Creative Commons.
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/cizauskas/49635198426/in/pool-74921284@N00
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