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Could I make socca with a water-chickpea batter (rather than water + c-pea flour)?

By : | 0 Comments | On : June 2, 2020 | Category : Recipes

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…  

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