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Socca originates from Nice in the south of France, but variations of it exist in northern Africa where a variation of it is called kalinti, karane or karantika in Morocco and garantita in Algeria. The kalinti popular as street food in Morocco gets its name from the Spanish word for hot, caliente , for it is usually served hot with the spices of cumin and harissa. Kalinti is more flan-like with egg and milk mixed in the batter than the thinner, crispier socca de Nice of France and farinata of Italy [ farinata literally means "made of flour"], but all recipes rely on the key ingredient of garbanzo bean flour. That said, however, some garbanzo/chick pea flour is unroasted (as in this recipe) while others may use besan (or gram flour), which is made from roasted chickpeas. Chickpea or garbanzo bean flour is widely used in Asian, Middle Eastern, Indian, Pakistani and Bangladeshi cuisines, not to mention northern Africa, and so can easily be found in many ethnic stores. Chi

Much to my horror and my systemic candida bacteria's delight, the 'sun-dried' tomatoes in the store contain sulfites "for color retention". Well, those cancer causers and candida feeders should not pass my lips, but I do so love dehydrated tomatoes ... dehydrated tomato added to my lentils, to a simple salad dressing or even broken up in "chips" to make "fake bacon bits" for my salads. And so, with the market having lots of tomatoes at a more reasonable price right now, I'm prepping my cupboards for the winter. And the only ingredient in my 'sun-dried' tomatoes is "tomatoes" ... and that is as it should be! First, wash and air-dry the tomatoes. Then sort through and eliminate any that are overly ripe. Next, de-stem them and cut away any abnormalities on the skin. And then they are sliced 1/3" thick. To cut them thicker would take a lot more time for them to dehydrate and to cut them thinner would result in a thin f