Socca
Serving Size:4|Prep Time:10minutes|Cook Time:25minutes
Directions
  1. Heat oven to 450 °F,
  2. Place a 10-inch cast-iron skillet in the oven.
  3. Mix the chickpea flour, salt and pepper in a large mixing bowl. Slowly whisk in the 1 cup of lukewarm water until there are no lumps. Whisk in 2 tablespoons of the olive oil. Cover and let the batter rest while the oven heats.
  4. Remove the skillet from the heated oven and pour the remaining 2 tablespoons of olive oil into it. Swirl the oil so it coats the bottom of the skillet. Add the onions, stirring to coat with the oil and return the skillet to the oven.
  5. Remove the skillet when the onions are well browned, about 6-10 minutes. Stir the fresh herbs into the onions and then stir the onion and herb mixture into the batter.
  6. Pour the batter into the hot skillet. Return to the oven and bake for 10 to 15 minutes, or until the Socca has firmed up and the edges are set.
  7. Serve hot or warm with desired as is or with desired toppings.
Chef’s Narrative
An unleavened pancake or crêpe made from chickpea flour, Socca is excellent as a snack or a side. Put on your favorite toppings for a gluten free pizza.
Recipe Substitutions
Ingredients
  • 1cupchickpea flour
  • ½ teaspoonsalt
  • ½ teaspoonpepper
  • 1cuplukewarm water
  • 4tablespoonsolive oil, divided in half
  • ½ large onion, thinly sliced
  • 2tablespoonsfresh herbs, such as rosemary and thyme, chopped
Allergens