Socca with Sautéed Onions and Rosemary

Name: Socca with Sautéed Onions and Rosemary
Cuisine: Italian
Ingredients: 1½ cups, water; 1 1/3 cups (6 ounces), chickpea flour; ¼ cup, extra-virgin olive oil, divided, plus extra for drizzling; 1 teaspoon, table salt; ¼ teaspoon, ground cumin; , Flake sea salt; 2 tablespoons, extra-virgin olive oil; 2 cups, thinly sliced onions; ½ teaspoon, table salt; 1 teaspoon, chopped fresh rosemary

Main Courses
Appetizers
Italian

By Matthew Fairman ･ Appears in Cook's Country June/July 2021

These crisp, nutty chickpea pancakes come together in minutes.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES 4 to 6 (Makes four 10-inch pancakes)

TIME 1¼ hours

A cookbook recipe exclusively for All-Access members from The Savory Baker

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