It's traditionally cooked in a skillet to create a flatbread
called socca or fried into fritters.
I've made a type of chickpea pancake
called Socca (from France) but adding the veggies is a new idea to me and I like the spices here too.
In Liguria, they call it farinata, in Provence,
they call it socca.
Not exact matches
I've always made my
socca pancakes a little thicker than recipes tend to
call and have always felt that giving it a little heft makes it a delicious vehicle for sliced veggies, some salty roughly chopped olives, or a little mashed avocado.
Combining
Socca, the chickpea flour crepe and the pizza dough bread served with toppings
called Foccacia and you have Soccacia!