I think my first-ever taste of chickpeas in anything was in Italy 20 years ago when, out of a wood-fired oven, appeared the thinnest ‘farinata’ (known as ‘socca’ in France). I completely fell in love with the flavour. This is a crispbread rather than a ‘pizza style’ dough but the nutty flavour of the chickpeas comes through. It’s great with any kind of dip made from fresh ingredients. Try my baba ganoush.
- Yield: 6 Servings
- 1/3 cup (50 g) cornflour, plus extra for dusting
- 3 tablespoons toasted sesame seeds
- ½ teaspoon sea salt flakes
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- Drain the chickpeas, then place in a saucepan with 4 times the amount of cold water. Bring to the boil over high heat, then reduce the heat to low and simmer for 40 minutes or until tender. Drain and stand until cool. Blend the chickpeas in a food processor until finely ground. Add the remaining ingredients and pulse to a soft dough. Wrap in plastic film, press into a large flat disc and refrigerate for 30 minutes.
- Preheat the oven to 180°C (fan-forced).
- Roll out the dough between 2 sheets of baking paper that have been lightly dusted with cornflour until 3 mm thick. Remove the top sheet of paper, then pick up the pastry on the baking paper and place on a baking tray. Bake for 18–20 minutes or until crisp and golden, then remove from the oven and cool on the tray. Once cold, snap into random pieces. Store in an airtight container.