This week on Foodie Call, Justin considers a common chickpea. The teeny bean is a consequential part in many Middle Eastern dishes, so youd consider it wouldnt necessarily stir Chef Einat Admony, owner of three eminent 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 Justins case, a crust for his chickpeazza. Many some-more of Einats favorite foods (eggplant, olives, sumac) turn a toppings, widespread across a normal bed of chopped tomatoes salsa as well as mozzarella. By a time theyre slicing a pizza, both of them are super-excited as well as Einat starts taking notes for her subsequent brunch menu addition. Watch some-more episodes of Foodie Call as well as see Justins dramatic culinary transformations here.


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