This basic recipe is known, in slight variations, as socca in the South of France; farinata, cecina or panissa in Italy; karantita in Algeria (made with egg); fainá in Argentina and Uruguay; pudla (chickpea flour crepes) in northern India; and chickpea flour omelette (or scramble if it gets messy) among vegans of the USA. Seems like everyone else in the entire world, for all of history, knew about it before I did.
Google any of the terms above and you'll find a thousand great recipes. Here's one easy way to make it for breakfast. It has as much protein as two eggs and no cholesterol.
Chickpea Flour Scramble
1/2 c chickpea flour
salt and pepper to taste
1/2 c water
couple handfuls of spinach
oil for the pan
(optional: turmeric, chili powder, vegan parmesan . . . anything, really)
Put some oil in a skillet and heat it on medium high. If the spinach is frozen, steam it a couple of minutes. Mix all the other ingredients, and then stir in the spinach. Toss in hot pan. Cook a few minutes, stir, cook a few more minutes, stir a little more, cook another minute. Eat.
|Felix Vallotton, The Estérel and the Bay of Cannes, 1925