If you are craving socca or farinata as a snack but don't have chickpea flour in your cupboard, here is a great quick alternative with tinned chickpeas.
2 people made this
Makes: 4 flatbreads
1 (400g) tin chickpeas
3 tablespoons of the chickpea liquid
4 tablespoons olive oil
salt and pepper
1 teaspoon ground cumin
1 1/2 tablespoon plain flour
3 to 4 walnuts, chopped
Method Prep:5min › Cook:15min › Ready in:20min
Preheat your oven to 200 C / Gas 6. Line a baking tray with greaseproof paper.
Drain the chickpeas and reserve 3 tablespoons, discard the rest or use for vegan meringues. In a bowl add chickpeas, reserved liquid, oil, salt, pepper, cumin and four. Crush coarsely with a cooking spoon, then stir in the walnuts.
Place 4 equally size heaps on the baking tray at ample distance. Flatten each to make a flatbread. Bake in the preheated oven till browned, about 15 minutes.