Sheer poetry: Yotam Ottolenghi’s chickpea flour recipes, from farinata to chickpea pancakes — theguardian.com

For something so small and beige, the chickpea certainly elicits strong feelings. For those of us who cook with it, the variables in the making of hummus and falafel, say, can be a hot topic. But the chickpea is also an unlikely source of poetic inspiration. If you’re ever at a pub quiz and faced with the (unlikely) question as to what Hans Christian Anderson, Madhur Jaffrey and the 13th-century Sufi mystic and poet Rumi have in common, let me tell you that they all harnessed the chickpea to great effect in their writing.

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