Recipe courtesy of Ryan Angulo
Chickpea Socca
- Level: Intermediate
- 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
- Total: 2 hr 35 min
- Prep: 5 min
- Inactive: 2 hr
- Cook: 30 min
Ingredients
1 cup chickpea flour
1 1/4 cups water
1/8 teaspoon ground cumin
1 teaspon salt
1 1/2 tablespoons olive oil
Cooking oil (canola or grapeseed)
Extra-virgin olive oil and sea salt, to finish
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.