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Ingredients
  • subheading: FOR THE SOCCA:
  • 1 cup chickpea flour (4 ½ ounces)
  • 1 cup water
  • 1 ½ tablespoons extra-virgin olive oil, plus more for the pan
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • subheading: FOR TOPPING:
  • ½ cup whole-milk ricotta cheese
  • ½ cup loosely packed baby arugula
  • 2 medium radishes, thinly sliced
  • Juice of ½ small lemon
  • Finely grated zest of ½ small lemon
  • Extra-virgin olive oil, flaky sea salt, and freshly ground black pepper, for finishing
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