Chickpea socca is a versatile and gluten-free flatbread originating from the south of France. It's made with simple ingredients and can be enjoyed as a snack, appetizer, or part of a main meal.
Ingredients: 1 cup chickpea flour. 1 cup water. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 teaspoon dried rosemary optional.
Instructions: Preheat oven to 450F 230C. In a mixing bowl, whisk together chickpea flour, water, olive oil, salt, pepper, and dried rosemary until smooth. Let the batter rest for 30 minutes to allow the chickpea flour to hydrate. Grease a skillet or baking dish with olive oil and place it in the oven to preheat for 5 minutes. Carefully pour the batter into the hot skillet or baking dish. Bake for 20-25 minutes, or until the socca is set and the edges are crispy. Remove from the oven and let it cool slightly before slicing. Serve warm as is or with toppings of your choice.
Prep Time: 35 minutes
Cook Time: 25 minutes
Esther Hampton
