For 4 Person(s)
Preheat the oven to 425ºF (220ºC), and place a well-seasoned 10 inch (25 cm) cast iron skillet on the middle rack to preheat with the oven.
Combine cornmeal, flour, baking powder, baking soda and salt in a bowl. Set aside.
In the bowl of a food processor, process chickpeas, buttermilk, eggs, and honey. Scrape down the sides and process again until combined, then add to dry ingredients and mix by hand until just incorporated.
Place butter in hot skillet in the oven until melted, about a minute. Swirl the butter around to coat the sides of skillet, then pour butter into cornmeal batter, leaving about 1 tbsp (15 ml) behind in the skillet. Mix butter into batter, then pour batter into the skillet.
Bake until a tester comes out clean, about 20 to 25 minutes. Allow to cool for about 10 minutes before cutting into 8 wedges while still in the skillet. Be sure to run a thin lifter under each piece, as the underside may adhere slightly to the base of pan.
Cook’s Note: 1/2 (19 oz/540 ml) can chickpeas, rinsed and drained equals 1 cup (250 ml) cooked chickpeas.