Chickpea Socca

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.]

Total Time:
2 hr 35 min
Prep:
5 min
Inactive:
2 hr
Cook:
30 min

Yield:
7 socca
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 1 cup chickpea flour
  • 1 1/4 cups water
  • 1/8 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 1/2 tablespoons olive oil
  • Cooking oil (canola or grapeseed)
  • Extra-virgin olive oil and sea salt, to finish
  • Desired toppings (e.g., Greek yogurt with lemon zest and juice; Greek yogurt mixed with harissa; tzatziki; hummus or olives)
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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    Healthy Meals Away from Home