Recipe
Chickpea Socca Recipe
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Eilen / All my dishes 6 months, 1 week ago
This is a popular snack around the Mediterranean. It's great for vegans or people who are gluten intolerant. Serve as an appetizer or a bread substitute with dinner.
Prep:5m Cook:15m Servings:4
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 Eilen |
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Fans
Ingredients
- 1cup sifted chickpea flour (available in bulk at health food stores)
- 1 1/2 cups water
- 1 tsp. salt
- 2 tbs. good quality extra virgin olive oil
- freshly ground black pepper, to taste
Directions
- Sift chickpea flour into water.
- Add salt, olive oil and as much black pepper as you like.
- Make sure there are no lumps.
- Let it sit for at least a half hour, up to all day.
- Preheat your oven to 450-475F--depending on what kind of pan you use and how your oven runs. I used a 12-inch (25cm?) cast iron skillet, so I went with the higher temp.
- Put 2 tbs. extra virgin olive oil in the skillet, and let it get hot in the oven, around 10 minutes.
- Pour the batter in carefully, bung it in the oven and cook about 10-15 minutes, until lightly browned on the bottom.
- When you pour it in, if there are large bubbles on the surface, poke them as they may get bigger while cooking.
- If you want it nice and spotty brown on top also, turn your broiler on and put the pan 5-6 inches away from it--watch that it doesn't burn!
- Serve immediately, it will not taste good if left to sit around, with a sprinkling more of black pepper, if you like.
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vj 6 months, 1 week ago said:
Ooh, sounds very interesting! I'll try it this weekend!
fuzzy 1 month, 2 weeks ago said:
It's like felafel, right?
eilen 1 month, 2 weeks ago said:
Fuzzy, nope, it's not at all like felafel. It's a Roman/Provencal street food pancake thing. I make felafel from dried soaked uncooked chickpeas, not from chickpea flour. More info here:
http://www.provencebeyond.com/food/soccadenice.html
Here's a picture:
http://www.davidlebovitz.com/archives/2007/10/socca_v10v16v19.html