Best 3 Socca Provencal Savory Chickpea Pancake Gluten Free Recipes
Have you ever experienced the delightful taste of socca provencal savory chickpea pancake gluten free? This traditional dish from the Provence region of France is gaining popularity worldwide, captivating taste buds with its crispy exterior and tender, flavorful interior. Made from a blend of chickpea flour, water, olive oil, and herbs, socca offers a symphony of textures and flavors that will tantalize your senses. Whether you're a seasoned cook or a beginner in the kitchen, this easy-to-follow guide will lead you on a culinary journey, helping you create the perfect socca provencal savory chickpea pancake gluten free. So, gather your ingredients, prepare your cooking utensils, and let's embark on this delicious adventure together!
Let's cook with our recipes!
SOCCA (PROVENCAL SAVORY CHICKPEA PANCAKE) - GLUTEN-FREE
Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.
Provided by Whats Cooking
Categories Breads
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
- In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
- Whisk in warm water and 2 tbsp olive oil.
- Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
- Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).
- Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.
Nutrition Facts : Calories 370, Fat 23.4, SaturatedFat 3.1, Sodium 616.1, Carbohydrate 29.6, Fiber 5.6, Sugar 6.2, Protein 10.7
SAVORY GLUTEN-FREE CHICKPEA PANCAKE RECIPE BY TASTY
Here's what you need: chickpeas, water, salt, olive oil, flaky sea salt, pepper, fresh rosemary
Provided by Tiffany Lo
Categories Snacks
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450˚F (230˚C).
- Place a 12-inch (30 cm) cast-iron pan in the oven and let heat up until ready to use.
- In a bowl, add the chickpea flour, water, 2 tablespoons of olive oil, and salt, and whisk to combine.
- Cover the bowl with a towel or plastic wrap and let rest at room temperature for at least 30 minutes.
- Preheat the oven to broil.
- Carefully remove the hot cast-iron pan from the oven, and pour in the remaining 1 tablespoon of olive oil, swirling the pan so that the bottom is fully coated.
- Gently pour in the chickpea flour batter into the pan, swirling the pan so that the batter covers the entire pan.
- Place the cast iron pan in the oven and broil for 5-8 minutes, until the edges are crisp and top is cooked through.
- Sprinkle with flaky sea salt, pepper, and rosemary. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 86 calories, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, Sugar 0 grams
SOCCA
A very peppery pancake from Nice, made with chickpea flour (and therefore gluten free). Adapted from a recipe at Al Dente (after a recipe by Mark Bittman in the _New York Times_). http://bit.ly/cleMr5
Provided by DrGaellon
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place 12" skillet or pizza pan in oven; preheat oven to 450°F.
- Sift chickpea flour into large bowl. Stir in salt and pepper, then whisk in water until there are no lumps. Add 2 tbsp olive oil. Cover and let stand at least 30 minutes (or up to 12 hours). Batter should be about as thick as heavy cream.
- If using onion and/or rosemary, stir them into the batter. Pull preheated pan out of oven and add 2 tbsp olive oil; swirl to coat pan. Pour in batter and bake 12-15 minutes, until firm and edges are set. If top looks dry, brush with 1-2 tbsp more olive oil; place pan under broiler until top is spotty brown. Cut into wedges and serve hot.
Nutrition Facts : Calories 104.8, Fat 7.5, SaturatedFat 1, Sodium 298.9, Carbohydrate 6.8, Fiber 1.3, Sugar 1.2, Protein 2.6
Tips:
- To make the perfect socca batter, use a high-quality chickpea flour. Look for a brand that is finely ground and has a light, nutty flavor.
- Be sure to let the batter rest for at least 30 minutes before cooking. This will allow the flour to absorb the water and develop its full flavor.
- When cooking the socca, use a well-seasoned cast iron skillet or griddle. This will help the socca to cook evenly and develop a crispy crust.
- Be patient when cooking the socca. It will take several minutes for the pancake to cook through. Don't be tempted to flip it too soon, or it will fall apart.
- Serve the socca hot, with your favorite toppings. Some popular options include olive oil, sea salt, black pepper, grated Parmesan cheese, and fresh herbs.
Conclusion:
Socca is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover chickpeas, and it is also a good source of protein, fiber, and iron. With its crispy crust and light, airy interior, socca is a surefire hit with everyone who tries it.
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