Chickpea Socca

Name: Chickpea Socca
Prep time: 5 min
Cook time: 30 min
Total time: 2 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)

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 2 hours, 35 minutes

Servings: 7

Author : Food Network

healthy crepe recipes beans and legumes

Ingredients

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1 cup chickpea flour1 1/4 cups water1/8 teaspoon ground cumin1 teaspon salt1 1/2 tablespoons olive oilCooking oil (canola or grapeseed)Extra-virgin olive oil and sea salt, to finishExtra-virgin olive oil and sea salt, to finishDesired toppings (e.g., Greek yogurt with lemon zest and juice; Greek yogurt mixed with harissa; tzatziki; hummus or olives)

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Instructions

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Step 1

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.)

Step 2

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.

Step 3

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.