Could I make socca with a water-chickpea batter (rather than water + c-pea flour)?
The recipes I’ve read indicate that the batter should rest so the flour can absorb all the water; I’m wondering whether cooked chickpeas (which have absorbed a lot of water) pureed with water to the right consistency (like heavy cream, says the NYT) would also work. Or, does cooking Reading More May Cause Envy…