These chickpeas are from Umbria—famous for their legumes—where they are grown and then ground into a finely ground flour with a nutty flavor and smooth texture. Ideal for flatbreads and binding fritters, it is also a trusty gluten-free option to use in baking or homemade pastas.
Called Socca in French speaking regions, they are called Farinita in Italy. They are usually fried in oil and contain little more than chickpea flour, oil, water and salt. We loved the way our version of Socca tasted using this flour.
We test everything we sell. Here’s how we’d use this.
Try in this recipe for chickpea flatbreads (Socca): In a large bowl, whisk together 165 grams (1½ cups Giampiero Bea Farina di Ceci (chickpea flour), 1 teaspoon table salt and ¼ teaspoon ground black pepper. Pour in ¾ cup warm (100°F) water and whisk until smooth. While whisking, slowly pour in another ¾ cup warm (100°F) water and whisk until combined. Gently whisk in ¼ cup extra-virgin olive oil just until incorporated but small beads of oil remain visible. In a 10-inch nonstick skillet over medium-high, heat 2 teaspoons extra-virgin olive oil until shimmering. Pour ¼ of the batter (about ½ cup) into the center of the skillet and tilt so the batter completely covers the surface. Cook until the bottom of the flatbread is well browned, 1½ to 2 minutes. Using a metal spatula, carefully flip and cook until the second side is dark spotty brown, about another 1 minute. Transfer to a wire rack. Repeat with remaining batter and 2 teaspoons oil for each flatbread. Cut each flatbread into wedges and serve.
May contain traces of gluten, soy, and broad beans.
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