Best Recipe For Socca Garbanzo Or Chickpea Flatbread Pancake From France Recipes
SOCCA
Steps:
- Whisk chickpea flour, salt, and pepper together in a bowl. Whisk in water and 3 tablespoons olive oil until combined and smooth. The batter will be thin and runny.
- Heat 1 tablespoon olive oil in non-stick 8 inch skillet over medium heat until shimmering. Add 1/2 cup batter to the skillet, tilting pan to coat bottom evenly. Cook until crisp at edges and darkly golden brown on bottom, about 3 minutes. Flip socca and continue to cook until second side is browned about 2 minutes more.
- Transfer to a wire rack to cool or 200ยบ oven to keep warm. Repeat with remaining batter and oil.
Nutrition Facts : Calories 214 kcal, Carbohydrate 20 g, Protein 8 g, Fat 10 g, SaturatedFat 1 g, Sodium 492 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SOCCA
Socca is a traditional flatbread from Nice, France. It's a common street food, cooked on a grill and served in a paper cone, usually chopped and sprinkled with salt, pepper or other delicious toppings. Bonus: It's gluten free. — Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk chickpea flour, water, 1 tablespoon oil and salt until smooth. Let stand 30 minutes. , Meanwhile, preheat broiler. Place a 10-in. cast-iron skillet in oven until hot, about 5 minutes. Add remaining 1 tablespoon oil to the pan; swirl to coat. Pour batter into the hot pan and tilt to coat evenly. , Broil 6 in. from heat until edges are crisp and browned and center just begins to brown, 5-7 minutes. Cut into wedges. If desired, top with optional ingredients.
Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SOCCA (FARINATA)
This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it's baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that's no problem. They're nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
- Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
- Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
- Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 2 grams
SOCCA (PROVENCAL SAVORY CHICKPEA PANCAKE) - GLUTEN-FREE
Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.
Provided by Whats Cooking
Categories Breads
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
- In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
- Whisk in warm water and 2 tbsp olive oil.
- Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
- Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).
- Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.
Nutrition Facts : Calories 370, Fat 23.4, SaturatedFat 3.1, Sodium 616.1, Carbohydrate 29.6, Fiber 5.6, Sugar 6.2, Protein 10.7
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