Herby chickpea socca

Serves: 4

INGREDIENTS

1 cup FreshLife chickpea flour

1 cup water

1 1/2 tablespoons extra virgin olive oil, + extra for the pan

1/2 teaspoon salt

2 tablespoon thyme (or herb of your choice eg. parsley,rosemary, sage or mix)

METHOD

  • In a bowl, whisk together chickpea flour, water, olive oil, salt, and your chosen herbs. Let it rest for 30 minutes while you preheat your oven to 230°C and place a cast iron skillet inside.

  • 5 minutes before cooking your socca, switch your oven to grill and move the rack closer to the heat.

  • Carefully remove the hot skillet, add olive oil and swirl to coat the bottom. Pour the batter in the center, then tilt the pan to spread it evenly.

  • Place the skillet back in the oven and grill for 5-8 minutes, or until the top starts to brown and blister. If it browns too quickly, move the pan down a rack.

  • Transfer the socca to a cutting board. Slice it into wedges or squares, sprinkle with salt and drizzle with olive oil if desired.

    Tips

  • Use a well-seasoned cast iron skillet for best results.

  • Add water a tablespoon at a time if the batter's too thick.

  • Get creative with toppings! Roasted veggies, feta cheese, or more herbs are great options.

  • Leftovers store well in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven for crispy goodness.

 
Baking, Side DishSarah BlazeyChickpea Flour