Wild Rice & Chickpea Socca

bowl of biryani

Ingredients

3 C. chickpea flour
1 T. ground cumin
1 T. ground black pepper
2 T. kosher salt
2 T. fresh rosemary, chopped
2 2/3 C. water
2 T. extra-virgin olive oil
2 C. cooked wild rice

Method

1. Mix dry ingredients then add water, 2 tablespoons oil and wild rice.

2. Heat reserved oil in a 10 inch skillet over medium high heat.  Add ¼ cup of batter to the pan. Cook until lightly golden brown. Flip and continue cooking other side.

 

 
 

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