Savoury Chickpea Flatbread
Socco: A Traditional Provencal Street Food
I love this recipe. Maybe it’s because I am sucker for anything rosemary. This chickpea flatbread can turn a simple soup or salad into a meal. It’s great on its own for a satisfying savoury snack that will keep your blood sugars in check. Best of all, it’s gluten free. It has a whole teaspoon of black pepper in it. I never knew I liked black pepper so much till I tasted it in this recipe. I ground mine fresh in my coffee grinder turned spice grinder and it was awesome. Use whatever you have on hand. For a variation - I have made it with grated manchego cheese melted on top which was delicious too. This recipe comes to me from Kimberly at Daring Gourmet. If you want a simpler version without the onions and rosemary, check out this recipe.
INGREDIENTS
1 cup chickpea flour aka garbonzo bean flour - I like Second Spring sprouted flour
1 teaspoon salt
1 teaspoon black pepper
1 cup room temperature water
4 tablespoons avocado oil, duck fat or other quality heat stable oil of your choice - the original recipe calls for extra virgin olive oil
1 medium onion
1 tablespoon fresh rosemary minced - or other fresh herbs you may have on hand
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 2 tablespoons 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 oil. 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 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, with an extra sprinkle of salt and/or black pepper.