Recipe courtesy of Ryan Angulo
Recipe courtesy of Ryan Angulo
Watch how to make this recipe.
Chickpea Socca
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- Level: Intermediate
- Total: 2 hr 35 min
- Prep: 5 min
- Inactive: 2 hr
- Cook: 30 min
- Yield: 7 socca
-
- Nutritional Analysis
- Per Serving
- Calories
- 77 calorie
- Total Fat
- 4 grams
- Sodium
- 170 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Sugar
- 1 grams
This chickpea-flour crepe is amenable to many Mediterranean- or Middle Eastern-inspired toppings, including a simple yogurt sauce: Try mixing Greek yogurt with lemon zest and a touch of lemon juice (shown above) or, for something with a little spice to it, a bit of harissa.
- Level: Intermediate
- Total: 2 hr 35 min
- Prep: 5 min
- Inactive: 2 hr
- Cook: 30 min
- Yield: 7 socca
-
- Nutritional Analysis
- Per Serving
- Calories
- 77 calorie
- Total Fat
- 4 grams
- Sodium
- 170 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Sugar
- 1 grams
Ingredients
Directions
- Mix the chickpea flour, water, cumin and salt together until smooth. Whisk in the olive oil. Let sit for 2 hours at room temperature or overnight in the refrigerator. (If refrigerating, allow to come to room temperature for 2 hours before cooking.)
- Preheat the broiler to high. In a 9-inch cast-iron pan on top of the stove, heat a small layer of oil until smoking. Add socca batter until a thin pancake forms. Cook until the edges just start to brown, then run the pan under the broiler. Broil until the batter looks cooked and starts to blister slightly.
- Flip the socca onto a cutting board. Sprinkle with sea salt and drizzle with olive oil. Repeat with the remaining batter. Serve with toppings and cut into wedges.
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