I have a few recipes for socca (also known as farinata or cecina), a simple chick pea pancake popular in Italy and France. There is the traditional baked Bittman version, and the richer fried Ottolenghi version. I combined the two — fry for a minute in a cast iron skillet to get a crispy base, then bake and broil. A sheet of roasted peppers, onions and celery makes a delicious topping, along with a scoop of warm cannellini. Middle Eastern and Indian grocers sell chickpea flour, which is also a useful ingredient for gluten-free or even Passover cooking. While you are there, get some za’atar and a blend such as Yemeni spice.
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