chickpea “socca”

I was prepping this batter to have for dinner a few nights ago and realized that I haven’t posted anything on this site in a very long time.  The reason and my excuse is that I have been devoting myself to designing a second website and side project for a while now: an online portfolio for my photography.   I’ve been so wrapped up in working on it that I didn’t stop to check how long it had been.  And the saddest part is I have so many recipes that are ready to share, I just feel like there is never enough time to throw it all together and type it all up.  But I’m going to make time from now on.  I don’t need to tell you stories about my life anyway, it’s really not that interesting! 

This is a chickpea flatbread that I like to make from time to time that you’ve probably seen on The Kitchn or through David Lebovitz’s website.  I prefer the latter’s method – the flatbread is a simple, traditional recipe that is gluten-free and corn-free.  It also makes a pretty excellent pizza crust – I just add oregano, and maybe garlic and/or powder, to liven things up a bit.  It’s also great for soaking up extra sauce. 

chickpea "socca"
vegan | gluten-free | corn-free | dairy-free | soy-free | nut-free | yeast-free
make sure to allow at least two hours for the batter to rest
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Ingredients
  1. 1 cup chickpea flour
  2. 1 cup plus 2 tablespoons water
  3. 1 teaspoon sea salt
  4. 2 1/2 tablespoons olive oil, divided
Instructions
  1. 1. Mix together the chickpea flour, water, salt, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.
  2. 2. To cook, heat the broiler in your oven. Oil a 9- or 10-inch cast iron skillet with the remaining olive oil and heat the pan in the oven.
  3. 3. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.
  4. 4. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.
  5. 5. Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.
  6. 6. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.
Adapted from David Lebovitz
Adapted from David Lebovitz
the Celiac Chronicles http://www.celiacchronicles.com/