Like you, I’m a working sod. When not swanning around foie gras farms, truffle plantations and three-star Michelin joints, I teach and cook good food. It’s a skill acquired after many years of practice, like playing the piano, knitting or fixing a car…  So when I suggest, gentle reader, that you, too, can cook good food- everyday, I also imply that you need to practice. Practice your scales, stitches and tuneups. Practice your omelettes.

This is an easy way to practice the basics of egg cookery while adding in new whole grain and beans ingredients. I took the basic Zucchini Galette recipe from my book a Culinary Journey in Gascony and tweaked for today, substituting twice as much chickpea flour and using one of those big old monster zucchinis from the potager. Served with a  salad or soup, it’s a full lunch; on its own, it’s a great #elevensestime snack- dense, chewy and with sweet garden flavor. Oh, add hot sauce and it is just right!

Chickpea and Zucchini Gallette

makes one 10″ fat pancake.

One large monster zucchini or 4 small zucchini (courgettes), grated including skin (500 gr)

250 gr chickpea flour

5 farm fresh eggs

1 tablespoon oil

1/2 teaspoon salt

lots of cracked black pepper

1- Grate the zucchini into a bowl, put the flour, salt and pepper in and stir with a large fork until chickpea flour is evenly coating the vegetable. Make a well in the center of the mix and crack in the whole fresh eggs, add oil.  Mix with the fork until you have a thick textured paste.

3- Heat a heavy-bottomed 10″ / 30 cm skillet or griddle over a medium-high heat. Use 1-2 Tablespoons fat- duck fat, olive oil, bacon drippings and heat until very hot.  Pour the thick batter into the pan and spread around the pan. The batter should be about as thick as a finger. Turn down the heat and then let cook until golden brown. Using a pan lid or a tortilla turner, flip the galette over and cook that side until done.

4- Remove the galette  to a platter and keep in a warm oven until ready to serve. Sprinkle liberally with freshly ground pepper before serving and your favorite table sauce.