How to Impress a Chickpea Lover: Making Chickpeazza on Foodie Call (video)

This week on Foodie Call, Justin considers the humble chickpea. The teeny bean is a crucial ingredient in many Middle Eastern dishes, so you’d think it wouldn’t necessarily impress Chef Einat Admony, owner of three renowned Mediterranean restaurants in New York City. And yet, with a riff on pizza in his back pocket, Justin does it.

Blending fresh chickpeas into flour creates a hearty base for a pancake-like dish called socca — or in Justin’s case, the crust for his “chickpeazza.” Many more of Einat’s favorite foods (eggplant, olives, sumac) become the toppings, spread across a traditional bed of tomato sauce and mozzarella. By the time they’re slicing the pizza, both of them are super-excited — and Einat starts taking notes for her next brunch menu addition.

Foodie Call: Chickpeazza 05:47

Justin Warner and Einat Admony use chickpea flour for a new spin on pizza.

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