Savory Chickpea Flour Socca

Name: Savory Chickpea Flour Socca
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup chickpea flour (also sold as garbanzo bean flour or besan); 1 cup warm water; 2 tbsp extra-virgin olive oil (for batter); 1/2 tsp salt; 1/4 tsp black pepper, freshly ground; 1/2 tsp ground cumin; 2 tsp fresh rosemary (or 1/2 tsp dried), finely chopped; 2 tbsp extra-virgin olive oil (for the pan)

A rustic Nicoise flatbread made from a simple chickpea flour batter, started on the stovetop and finished under a hot broiler for crisp, golden edges and a custardy center.

35 minEasyServes 4250 cal/serving

FrenchBreakfastStovetop and OvenVeganVegetarianMediterraneanLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 cup chickpea flour (also sold as garbanzo bean flour or besan)
1 cup warm water
2 tbsp extra-virgin olive oil (for batter)
1/2 tsp salt
1/4 tsp black pepper, freshly ground
1/2 tsp ground cumin
2 tsp fresh rosemary (or 1/2 tsp dried), finely chopped
2 tbsp extra-virgin olive oil (for the pan)

Instructions

1

In a bowl, whisk together 1 cup chickpea flour (also sold as garbanzo bean flour or besan), 1 cup warm water, 2 tbsp extra-virgin olive oil (for batter), 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp ground cumin until completely smooth with no lumps. Stir in 2 tsp finely chopped fresh rosemary (or 1/2 tsp dried). Let the batter rest for at least 15 minutes while you preheat the oven.
2

Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Place a 10-inch cast-iron or ovenproof skillet under the broiler for 5 minutes to get very hot.
3

Carefully remove the hot skillet and place it over medium-high heat on the stovetop. Add 2 tbsp extra-virgin olive oil (for the pan) and swirl to coat. Pour in the batter and tilt to spread evenly.
4

Cook on the stovetop for 3 to 4 minutes until the edges begin to set and the bottom is lightly golden.
5

Transfer the skillet to the broiler and broil for 3 to 5 minutes until the top is golden and spotted with dark patches. Watch carefully to avoid burning.
6

Slide the socca onto a cutting board, cut into wedges, and serve hot with a drizzle of olive oil and extra black pepper.

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Questions

What is Savory Chickpea Flour Socca?

A rustic Nicoise flatbread made from a simple chickpea flour batter, started on the stovetop and finished under a hot broiler for crisp, golden edges and a custardy center. This reference files it under French breakfast: made on the stovetop and in the oven, rated easy and about 35 minutes start to finish.

How long does Savory Chickpea Flour Socca take?

As written, 35 minutes: 20 of prep and 15 of cooking. The longest single stretch is step 1 (15 minutes): "Let the batter rest for at least 15 minutes while you preheat the oven."

What should Savory Chickpea Flour Socca look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the edges begin to set and the bottom is lightly golden. Step 5: cook until the top is golden and spotted with dark patches.

Why rest the batter for Savory Chickpea Flour Socca?

Step 1 reads: "Let the batter rest for at least 15 minutes while you preheat the oven." The pause in step 1 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

Can I freeze Savory Chickpea Flour Socca?

It is not a good candidate. Refrigerate what is left of Savory Chickpea Flour Socca within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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