In Liguria, they call it farinata, in Provence, they call it socca. In both cases, it’s a Mediterranean pancake made with garbanzo flour, so it’s not just luscious, it’s gluten-free. This recipe spices up the basic chickpea farinata by adding zucchini. Crispy crusted with a tender inside, it’s great by itself or with the red onion jam linked to this recipe in the ingredient list following.

Chickpea Zucchini Farinata with Cabernet-Red Onion Jam

Serves: 4


  • 1 1/2 cups chickpea flour
  • 1 1/2 cups water
  • 4 tbsp olive oil, plus 1 additional for coating the skillet
  • 1 medium zucchini
  • sea salt and freshly ground pepper, to taste
  • Cabernet-Red Onion Jam


  1. Pour chickpea flour into a medium bowl. Slowly pour in water, stirring constantly until mixture forms a thick batter. Stir in the 4 tablespoons of olive oil. Cover and refrigerate for at least 1 hour and as long as…

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