60. Farinata, known as socca in Provence, is a kind of unleavened pancake that originated in Genoa. The flour of which legumes, very popular in all the Mediterranean region, as well as India and Myanmar, is used to make this delicious street food?
From Quiz A Mediterranean Dinner Party
Answer:
Chickpeas
Also known as garbanzos, Egyptian peas, and Bengal gram, chickpeas have been cultivated in the Mediterranean region for thousands of years. India, where they were introduced around 3000 BC, is now by far the biggest producer of these legumes, known to most people in the US and other Western countries as the main ingredient of hummus (which means simply "chickpeas" in Arabic). However, chickpeas are employed in a much wider range of dishes - some of which are based on their flour rather than on whole legumes. Known in India as gram flour or besan, chickpea flour is high in fiber, and naturally gluten-free.
The preparation of pancakes made with chickpea flour mixed with water is a widespread tradition along the coast of the Ligurian Sea, from the French Riviera to northern Tuscany, as well as parts of Sardinia. In Genoa, this dish's birthplace, it is called "fainà" in the Ligurian dialect ("farinata" in standard Italian), while in Pisa and Livorno it is called "cecina" ("ceci" being the Italian word for chickpeas). Prepared and sold in street carts or dedicated shops, farinata is believed to be of ancient origin. The batter is poured in a shallow, oiled pan, and baked in a hot oven until a thin, golden crust forms; it is then cut into wedges, and eaten hot. Other ingredients, such as green onions, rosemary, artichokes, or even sausage or fish, are occasionally added to the batter before baking. A similar dish, called "calentita" or "karantita", is very popular in Gibraltar and parts of North Africa.
LadyNym of Phoenix Rising's Red Crew, who wrote this question, would not mind a piece of farinata just now.