Best Socca Provencal Savory Chickpea Pancake Gluten Free Recipes
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
SOCCA (PROVENCAL CHICKPEA FLATBREAD)
Capturing the heart and soul of the Côte d'Azur is Socca, the famous rustic chickpea flatbread that's embraced as Nice's original street food. This Socca recipe will transport you back to Provencal France from your very own kitchen!
Provided by Kimberly Killebrew
Time 55m
Number Of Ingredients 9
Steps:
- In a mixing bowl whisk together the garbanzo bean flour, salt and pepper. Pour in the water and continue to whisk until the batter is smooth. Add 1 1/2 tablespoons olive oil and whisk to combine. Let sit at room temperature for at least 20 minutes or up to several hours.
- Preheat the oven to 450 F.Heat a 12-inch heavy oven-proof frying pan (I prefer cast iron) and add the remaining 2 tablespoons of olive oil (I like to replace some of the olive oil with duck fat for the best flavor). Cook the onion until deeply caramelized, adding a small pinch of sugar to enhance the caramelization. Add the chopped rosemary and cook for another minute. Spread the onion mixture out evenly over the bottom of the pan.Pour the chickpea batter over the onion mixture. Place the pan on the middle rack of the oven and bake for 10-15 minutes or until the socca is firm, the edges are set, and it is golden in color. Next brush the socca with some additional olive oil and then place it under the broiler for another minute or two until well browned and just beginning to scorch in a few places.Cut into wedges and serve immediately while hot.
Nutrition Facts : Calories 158 kcal, Carbohydrate 13 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 396 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SAVORY GLUTEN-FREE CHICKPEA PANCAKE RECIPE BY TASTY
Here's what you need: chickpeas, water, salt, olive oil, flaky sea salt, pepper, fresh rosemary
Provided by Tiffany Lo
Categories Snacks
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450˚F (230˚C).
- Place a 12-inch (30 cm) cast-iron pan in the oven and let heat up until ready to use.
- In a bowl, add the chickpea flour, water, 2 tablespoons of olive oil, and salt, and whisk to combine.
- Cover the bowl with a towel or plastic wrap and let rest at room temperature for at least 30 minutes.
- Preheat the oven to broil.
- Carefully remove the hot cast-iron pan from the oven, and pour in the remaining 1 tablespoon of olive oil, swirling the pan so that the bottom is fully coated.
- Gently pour in the chickpea flour batter into the pan, swirling the pan so that the batter covers the entire pan.
- Place the cast iron pan in the oven and broil for 5-8 minutes, until the edges are crisp and top is cooked through.
- Sprinkle with flaky sea salt, pepper, and rosemary. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 86 calories, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, Sugar 0 grams
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