Preparation

Forget complicated dough recipes. This revolutionary flatbread uses chickpeas as both the base and the binding agent, creating something that's part socca, part frittata, and entirely addictive. The harissa weaves through every bite with its smoky, spicy complexity.

Preparation

1. Add the drained chickpeas, harissa paste, eggs, 2 tablespoons of olive oil, and salt to a blender or food processor.
2. Blend on high speed for 45-60 seconds until completely smooth, scraping down the sides as needed. The batter should be pourable, similar to pancake batter.
3. Heat the remaining 2 tablespoons of olive oil in a 10-inch non-stick or cast-iron skillet over medium-high heat until shimmering.
4. Pour the chickpea batter into the hot skillet, swirling to distribute evenly, and immediately reduce heat to medium.
5. Cook for 4-5 minutes until the edges are set and pulling away from the pan, then carefully flip and cook another 3-4 minutes until golden and crispy on both sides.
6. Slide onto a cutting board, cut into wedges, and serve immediately while still crispy.

Serving suggestion: This flatbread is incredible topped with labneh, fresh herbs, or simply torn and dipped into more harissa.