@Goldie I had to look up "socca" 'cause I never heard of it before. Interesting. I wouldn't have thought you could make flour out of <del>chickpeas</del> garbanzo beans. I'd expect mush, not flour, though one could dry them before grinding, of course.
BTW, I always feel like I should write "chickpea" in some really narrow font, and "garbanzo" in something wide and florid. I just love the word "garbanzo"---I usually pronounce it in a big, rolling voice. P.T.Bridgeport is what I'm aiming for.
As 'gram flour' chickpea flour shows up a lot in Indian cooking.
Peas in bread also show up in medieval horsebread. There's a whole article about it here - https://www.researchgate.net/publication/250977320_English_Horse-bread_15901800 - which I hope is publically available. And it cites a 14th century London ordinance to the bakers - no “horse-bread be made except of pure beans
and peas, without mixture of other grains or bran”
The rosemary and thyme smelled amazing out of the oven and the stuff was tasty. But I don't have a cast iron skillet and didn't want to fire the broiler for it, so it wasn't street-food yummy, I s'pose. I'd like to compare with a version from the better-equipped sometime.
@AspiringLuddite Yeah, mine was thick-ish in glass pan. Consistency heavy and moist, but it's also 50/50 flour and water with plenty of olive oil. That with that thickness and less heat intensity... I don't want anything to smoke up with a bird in the house, though. I did find a good non-fake olive oil, bit of a peppery taste
I had a look at a few recipes - lots of variation in quantities of oil and some in water to flour ratio.
I've made fritters with chickpea flour but they were stupidly dry. Pancake is probably a better model ...
Medievalists and Medieval-adjacent. Sort-of.