Recipe

Chickpea Socca Recipe

	Eilen / All my dishes 1 year, 9 months 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	Eilen
	beans vegan

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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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Comments

vj 1 year, 9 months ago said:
Ooh, sounds very interesting! I'll try it this weekend!

fuzzy 1 year, 5 months ago said:
It's like felafel, right?

eilen 1 year, 5 months 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

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