Spiced Chickpea Socca Pancakes
Topped with something bright and savory, chickpea socca can be a light dinner, or a pick-up appetizer. Another option is to serve socca simply, as a gluten-free wedge of “bread”. One (12-inch) round, 10 to 12 servings.
Servings: 4 people
Calories: 178kcal
Ingredients
- 1 cup chickpea flour , aka garbanzo bean flour
- 1 teaspoon fine sea salt
- ½ teaspoon ground turmeric
- ½ teaspoon red chile powder
- ¼ teaspoon garam masala or curry powder
- Freshly ground black pepper , about 20 generous grinds
- 1 cup water , room temperature
- 2 tablespoons olive oil , plus more for the pan
Instructions
- In a large bowl, whisk together the flour, salt, and turmeric, chile powder, curry powder and black pepper in a large bowl. Whisk in the water and 2 tablespoons of olive oil. Let the batter sit for 10 to 15 minutes or up to 4 hours. The batter will be similar to a thin pancake batter.
- Preheat the oven to 450°F and put a 12-inch cast iron skillet in the oven.
- Remove the skillet from the oven and coat the pan with 1 (or 2) tablespoon(s) of olive oil. Pour the batter into the hot skillet and bake for 15 minutes, until firm throughout and lightly browning on the edges. Either bake it about 5 minutes longer, until just starting to brown on top, or, for a more traditional socca, turn on the broiler. Brush the top of the socca with a tablespoon of olive oil and broil until browning on top. Cut into wedges and serve right away.
Notes
- This socca recipe calls for a 12-inch cast iron skillet. (Affiliate link.) If your skillet is smaller, make two and pour less batter in your pan, about 1/8-inch thick.
- 2 tablespoons of olive oil in the hot skillet, before pouring in the batter, makes the edges more brown and crispy.
Nutrition
Calories: 178kcal | Carbohydrates: 17g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 604mg | Potassium: 254mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12IU | Calcium: 16mg | Iron: 2mg