Socca with Sautéed Onions and Rosemary

Name: Socca with Sautéed Onions and Rosemary
Yield: Serves 4 to 6 (Makes four 10-inch pancakes)
Cuisine: Italian
Ingredients: 1½ cups, water; 1 1/3 cups (6 ounces), chickpea flour; ¼ cup, extra-virgin olive oil, divided, plus extra for drizzling; 1 teaspoon, table salt; ¼ teaspoon, ground cumin; , Flake sea salt; 2 tablespoons, extra-virgin olive oil; 2 cups, thinly sliced onions; ½ teaspoon, table salt; 1 teaspoon, chopped fresh rosemary

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Appears in Cook's Country June/July 2021

Main Courses

Appetizers

Italian

These crisp, nutty chickpea pancakes come together in minutes.

SERVES4 to 6 (Makes four 10-inch pancakes)

TIME1¼ hours

WHY THIS RECIPE WORKS

Also known as farinata, torta di ceci, or cecina in Italy and a close relative of fainá in Uruguay and Argentina, socca are a kind of pancake or flatbread made from a simple batter of chickpea flour, water, olive oil, and seasonings. They a...

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