Is it just me or are there soooo many songs about candy? I’ve often wondered (actually, never before, until just now) why there aren’t any songs about chickpeas. They’re amazing. Is my true calling to write song parodies, Weird Al-style? I can hear my take on New Edition’s “Chickpea Girl” now. Instant viral hit…?
If you’re around a huge variety of produce or farmers' markets keep an eye out for fresh chickpeas. I shell them just as I would edamame and eat them raw like, well, candy.
Another one of my absolute favorite chickpea (flour) recipes is for socca, a flatbread, and was introduced to me by my lovely friend Gabi (who actually can write a song). Let me extol the virtues: only a few ingredients, nutritious, gluten-free, French, simple, savory with a bit of nuttiness and really versatile with toppings you can add.
I follow David Lebovitz’s recipe from The Sweet Life in Paris to a T. These measurements and instructions are verbatim, except for the addition or Weeger Spice, lemon juice and the option to cook on the stovetop. Enjoy plain or topped with a salad or fresh tomatoes, avocados, good cheese, the list goes on.
makes about 3 9-inch pancakes
1 cup chickpea flour
1 cup plus 2 tablespoons water
juice of half a lemon
3/4 teaspoon sea salt
1/8 teaspoon Original Weeger Spice
2 1/2 tablespoons olive oil, divided
more Original Weeger, plus additional sea salt and olive oil for serving
1. Mix together the flour, water, salt, Original Weeger, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.
Cook one of two ways:
2. Brush a large non-stick skillet with oil and heat over medium-low heat. Add about 1/4 cup of batter and cook until bubbly on top, about 6 minutes. Flip and cook until golden, about 4 more minutes.
OR the traditional Nice way
3. Heat the broiler in your oven. Oil a 9- or 10-inch pan with the remaining olive oil and heat the pan in the oven. (cast-iron skillet or non-stick tart pan work great)
4. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.
5. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.
6. Slide the socca out of the pan onto a cutting board, slice into pieces, then sprinkle with coarse salt, Weeger Spice, and a drizzle of olive oil.
7. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.