My latest cookbook purchase is the My New Roots cookbook by Sarah Britton. It’s self-described as a book of “inspired plant-based recipes for every season.”

I love flipping through it and pretending I can master the complicated recipes. In my mind, my finished dishes will turn out just as gorgeous as the vibrant images throughout the book.

Most of the recipes are pretty involved and use ingredients that I don’t have readily on hand, but I love experimenting in the kitchen, and I can’t wait to try the spring and summer recipes that use seasonal fruits and veggies.

This weekend, I took a stab at the socca recipe. Socca is a Provencal pancake made out of chickpea flour. I know, I thought the same thing. Stop right there, I need this food in my belly now! This was my first time cooking with chickpea flour; it was almost nutty, and it was really rich.

Sarah’s socca recipe is topped with dill, asparagus, feta, caramelized onions, and a drizzle of olive oil. I wouldn’t normally think to combine these foods in one dish, but somehow it worked. And, luckily, it’s spargel season again in Germany – the Germans are crazy for asparagus and asparagus is everywhere!

Sarah’s socca:

My socca:

Somehow, my Provencal pancake turned into a pile of chickpea mush. But don’t worry, I still devoured it. The unexpected flavors all mixed together were heavenly.

Look out friends. I have a half bag of chickpea flour left and there’s no stopping me. I’m gonna perfect my socca game, and then make chickpea flour cookies, brownies, bread…endless possibilities.