+1 for socca, although be sure to add generous seasonings/herbs or use it as a base for toppings, just plain plain it can be unexciting.
It’s used a lot for vegan frittatas, a little more dense than tofu frittatas but tasty. Something like these- and whatever add egg too if you want- though you’ll prob need additional besan flour to get the right texture . Like any frittata just be careful what veggies you use to be sure they cook through and don’t give off excess liquid.
https://simple-veganista.com/2018/09/mini-chickpea-flour-frittatas.html
