A chickpea-buckwheat pie
The road to this one lead via juicy pancake plains.
A few months ago, I realised that I'm barely using the gram flour I have (which should be mostly chickpeas), mostly because the legumes most likely haven't been soaked and had a much stronger, somewhat bitter taste. At the time, I was experimenting with various flours for pancakes, as well as fillings. I was also playing around with leavened pancake dough.