Socca

 

Socca is a delightful flatbread originating from Nice, France. Made primarily from chickpea flour, it’s not only delicious but also packed with protein and fiber. This quick recipe takes just minutes to prepare and serves as an excellent vegan and gluten-free accompaniment to soups or salads, enhancing their flavors beautifully!

Ingredients

2 cups of garbanzo bean flour

½ teaspoon salt

½ teaspoon pepper

2 cups of water

3 tablespoons of olive oil

Instructions

Whisk together the garbanzo bean flour (To make this flour, it's simple. Use dried natural garbanzo beans and grind them up in a food processor or blender until a fine powder is formed. Open a can of beans, drain the juice, and wash the beans. Lay them out on a cookie sheet and place them in an oven at 200F for a few hours to completely dry them out. Once totally dried, place them in a blender and process until a fine powder is formed.) and salt.

Slowly pour in the water, whisking constantly to avoid lumps. Whisk in the oil. If you have time, set the batter aside to firm up for an hour, or cook immediately.

Once the batter has rested, turn the oven to high broil. If your oven does not broil, preheat it to the highest setting. Using an 8-inch pan or cast iron skillet, pour in enough olive oil to coat the bottom of the pan. Use a paper towel to spread the olive oil around the pan and up the sides. Ladle in ⅛ an inch of batter and top with freshly cracked pepper.

Bake for 3-5 minutes, until the Socca has set and is golden brown around the edges. Remove from the oven and remove from the pan. Repeat with the remaining batter.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

French Fare, Potpourri of Frugality. Kilbride