mezzomediChickpea flour
Flour with a nutty, pulse-like taste that browns into thin pancakes, fries or fritters.
Flour made by grinding dried chickpeas, with a nutty, pulse-like taste that mellows and toasts as it cooks. It makes the thin pancakes baked in wood-fired ovens, Niçoise socca, Ligurian farinata and Toulon cade, the fried sticks of Marseille panisse and Palermo panelle, and Oran's karantika, an oven-baked street flan.
Best pairings
Extra virgin olive oil Classic93%Socca and farinata: plenty of olive oil in the batter and the pan, for toasted, crisp edges.
Black pepper Classic92%Socca is eaten piping hot and generously peppered: the bite wakes up its nutty taste.
Rosemary Classic86%Rosemary farinata in Liguria: the herb's resin toasted onto the golden pancake.
Cumin Classic85%Oran karantika dusted with cumin, an earthy warmth over the chickpea flan.
Onion Classic82%Farinata alle cipolle: sliced onions caramelising on the pancake in the oven.
Harissa Classic82%Karantika served in a sandwich with harissa in Algeria: the chili lifts the mild batter.
Bread Classic81%Pane e panelle in Palermo, karantika in bread in Oran: crisp fried batter in soft crumb.
Sea salt Classic80%A pinch of salt on panisse and panelle straight from the fryer brings out the nuttiness.
Shrimp Classic80%Cádiz tortillitas de camarones: tiny shrimp in a thin chickpea-flour batter.
Lemon Contrast78%A squeeze of lemon over fried panelle: the acidity cuts the fat and lightens the dense flour.
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In the kitchen
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FAQ
What goes well with chickpea flour?
Chickpea flour pairs well with extra virgin olive oil, black pepper, rosemary, cumin and onion. Socca and farinata: plenty of olive oil in the batter and the pan, for toasted, crisp edges.
What can I substitute for chickpea flour?
If you don't have it, try: polenta, semolina.