I love this recipe as you can really play with it and really make it your own.

This savory pancake-like salty pizza originated in Genoa and later a typical food along the Ligurian sea coast, from Nice to Pisa. In Italy it is known as Farinata in France Socca and in South America Faina. These crepes are a staple street food in India and neighboring countries.

This is a delicious pancake made with 3 simple ingredients. Chickpea flour water and a splash of oil. These vary in thickness depending on the ingredients and how much liquid you put in and how much batter you put in to cook. They can be quite thick or quite thin and crepe, making them flexible.

Chickpea flour can be found in most larger supermarkets, usually in the world foods section or with other flours that are commonly available. If you really can’t find any in stores, the internet or specialty craft stores will make sure you have this staple. It is used all over the world. It is usually quite cheap. Chickpea flour is also known as gram flour, chickpea flour, or besan.

Chickpea flour is high in carbohydrates, despite this, compared to other flours, it has a relatively high proportion of protein.

I originally found a farinata recipe in a Denis Cotter cookbook, For the Love of Food, Vegetarian Recipes from the Heart. A truly impressive collection of inspiring recipes. He topped his with fried red onion and sage and then popped it in the oven. Delicious. A few weeks later, I was browsing through an Instagram feed and came across an image that looked like a pizza, they called it socca. After doing some research, I found out that they were the same thing! I love this recipe as you can really play with it and really make it your own.

Instructions – Make 5 to 8 pancakes – cooking time 5 to 7 minutes each

1. Beat in a blender a handful of spinach with a handful of cilantro with 3 chopped chilies and 2 garlic cloves. Moisten with a few tablespoons of vegetable broth, just enough to help the ingredients stir.
2. Set the puree aside.
3. Mix the chickpea flour with the water, a dash of oil and a little salt and pepper.
4. Set aside for 30 minutes.
5. After 30 minutes, remove any bubbles that have formed on top of the batter mix.
6. Mix with a few teaspoons of the prepared spinach and cilantro puree. Keep trying to satisfy your own taste buds.
7. Put a teaspoon in a small nonstick skillet. Heat the oil and add a ladleful of dough. They can stick, so a nonstick pan is essential for these pancakes. I use a large, very foldable spatula to loosen them from the pan.
8. Cooked like a traditional pancake/crepe, they take a little longer in the pan than a traditional pancake. I found that it works best on low heat.
9. I prefer mine as thin as I can get.

These can be served flat and loaded like a pizza or open-face sandwich or delicately rolled as a wrap.

For the most part, they can be eaten plain and are tasty and filling.

suggested ingredients
I topped mine with artichoke/quinoa/celery/radish/arugula/feta/flaxseed/olive oil/lime juice/capsicum powder and salt and pepper.

They’re great with hummus, salad, and a sprinkle of crispy chorizo.

They are also nice with simple fried onion and sage. Put your favorites together on top for a quick snack or serve as a meal on its own.

I am really looking forward to finding out what my favorite topping is going to be and will be trying many combinations in the future.