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
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bts ami
[email protected]I found this socca to be a bit bland. I think it needed more seasoning.
Sofia Mehreen
[email protected]This socca was a little too oily for my taste.
Rebecca Bowman
[email protected]I made this socca with some fresh herbs from my garden, and it was amazing. The flavors really came together.
Travis Stewart
[email protected]I've never had socca before, but I'm definitely a fan now. This recipe is a great introduction to this delicious dish.
Awais khan Zadroo
[email protected]I'm always looking for new gluten-free recipes, and this socca is a great addition to my repertoire.
Tameeka way
[email protected]This recipe is a great way to use up leftover chickpea flour.
Shahbaz Laar
[email protected]I made this socca for a party and it was a huge success. Everyone loved it!
Rahman Shah
[email protected]This socca was a hit with my family! Even my picky kids loved it.
Binod Lama
[email protected]I love the simplicity of this recipe. With just a few ingredients, you can make a delicious and satisfying meal.
Lewy.
[email protected]This socca turned out great! It was crispy and flavorful, and it made a perfect lunch with a side salad.
Umer ali Ali
[email protected]I've made socca many times before, but this recipe is by far the best. The proportions of chickpea flour, water, and olive oil are perfect, and the addition of herbs and spices gives it a wonderful flavor.
Mridul Paul
[email protected]This was my first time making socca, and I was pleasantly surprised at how easy it was. The batter came together quickly, and the pancakes cooked up in no time. They were crispy on the outside and tender on the inside, and the flavor was amazing.
Simione Matjila
[email protected]This socca recipe is a keeper! The chickpea flour gives it a unique flavor and texture that is both hearty and delicious. I added some fresh herbs from my garden and a sprinkle of grated Parmesan cheese, and it was perfection.