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Home Cooking

Could I make socca with a water-chickpea batter (rather than water + c-pea flour)?

Dorro | Jun 2, 202004:03 PM     2

The recipes I've read indicate that the batter should rest so the flour can absorb all the water; I'm wondering whether cooked chickpeas (which have absorbed a lot of water) pureed with water to the right consistency (like heavy cream, says the NYT) would also work. Or, does cooking chickpeas somehow alter the chemical structure such that a chickpea-water batter wouldn't work? Thanks.

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