When a dish is as simple as this chickpea pancake that's inspired by Italian farinata or French socca, I like to source impeccable ingredients for it, like heirloom chickpeas for freshly stone-ground flour, great extra-virgin olive oil and beautifully aged balsamic vinegar. The equipment I use is equally important, like an oak-fired oven, cast-iron pans and a wood-fired grill. That combination, plus a garnish of bone marrow and herb salad, makes this simple dish transcendental. But the recipe also works just fine with store-bought flour, any good-quality olive oil and balsamic and a regular oven and broiler. And bone marrow is also not necessary — I just can't resist being a maximalist.
Full Recipe
Author
Food Network | 2025-03-14
Source
