This flatbread is like a farinata or cecina (Italian terms) Socca French. It’s inspired by a tortilla had by a NYTimes food blogger in Madrid, Spain. Mark Bittman’s recipe is for a thin pancake batter. I didn’t really note the *thin* when i was fixing mine, and made a thicker flatbread. All in all, fine with me.
1 c garbazo bean flour a couple tablespoons of potato flakes [inauthentic addition] salt, to taste but more than you might think pepper, lots 1/2 tsp baking powder [NYTimes writer says makes it easier to flip] 1 c water (more or less) mix in bowl then chop and add 1/2 c chopped savory addition 1/3 c chopped sweet onion 1/4 c chopped herbs
I used cooked and frozen Northern shrimp (believing those to be more environmentally friendly than the other options in the frozen section at my grocer). I can imagine mushrooms being divine in this, and would lean towards stronger flavored fish and shellfish personally. Smoked oysters, yum.
Fry up as you would pancakes or latkes , in olive oil (ideally) or other oil.
Surveying the chickpea breads on wikipedia, pepper seems to be a common ingredient, and the strong black pepper really did seem to be a good match for the chickpeas. The onion, cooked only briefly, seems like it should be sweeter than not.
The chickpeas do have a strong flavor and i have a harder time imagining this working with a sweet addition. Onions and apples, perhaps? Raisins and apples?
Oh, Christine suggests just making stuffing in a different shape: onion and celery, raisins and shredded carrots, chopped sage with cranberry sauce on the side. That may just be our Christmas main course.
The protein content of the chickpeas is pretty high, and i feel quite satisfied by my half of this recipe. It served as lunch for the two of us. I don’t know that i’d make it into four servings except as an appetizer. I can imagine that making them very small, around a whole cooked bay shrimp, with a tiny garnish of sour cream, could make a delightful appetizer.