Chickpea pancakes with anchovy spread recipe

Ingredients

• 9 oz (250 g) canned anchovies, drained
• 2 cloves of garlic
• ½ lemon juice and zest
• 7 tbsp extra-virgin olive oil
• Freshly ground black pepper
• 3⅓ cups water
• Pinch of salt
• 2½ cups (320 g) chickpea flour
• 4 tbsp olive oil
• 1 small red onion, finely sliced
• Chopped flat-leaf parsley for garnish (optional)

To make the Anchovy spread
1. Use a mortar and pestle to crush the anchovies, garlic, and lemon zest to a fine paste. Mix in the extra-virgin olive oil and lemon juice.(Alternatively, you can use a blender, which will make for a smoother paste). Season with pepper. The spread will keep for up to 4 days.
2. In a large bowl, whisk the water and salt into the chickpea flour to make a smooth paste. Refrigerate the batter for at least 1 hour, or up to overnight.
3. Rub a large nonstick frying pan with some of the oil, then place over high heat until very hot. Whisk the batter. Pour a ladleful of the batter into the pan and swirl it around (like you would when making a crêpe) and sprinkle with some sliced onion. Cook for a couple of minutes, until golden, before flipping and cooking on the other side. Transfer to a low oven while you cook the rest. Repeat until all the batter is used, greasing the pan with more oil before cooking each pancake.
4. Spread each socca with some of the anchovy paste and roll up or cut like a pizza. Serve immediately, sprinkled with parsley, if desired.