Chickpea flour

Farine de pois chiche

What it is

Nice bakes it into socca and Genoa into farinata — the same batter of flour, water and oil, poured thin and blasted in a fierce oven, claimed by both cities. India has used it as besan far longer than either.

In the kitchen

Let the batter rest at least an hour so the flour hydrates fully, or the socca tastes raw and chalky in the middle.

Goes with

Olive oil Black pepper Rosemary Cumin Onion Chickpeas Turmeric Chili pepper

Same species

Black chickpea Chana dal Chickpeas

Also used with

Ajwain

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