Chickpea Socca

Gluten-free, savory flatbread made from chickpea flour—nutritious, vegan, and perfect for dipping or topping.

Ingredients

• 1 cup (120g) chickpea flour
• 1 cup (240ml) water
• 2 tablespoons olive oil, plus more for skillet
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried rosemary or thyme (optional)

Instructions

1. Mix Batter:
   In a bowl, whisk chickpea flour, water, olive oil, salt, pepper, and herbs until smooth.

2. Rest Batter:
   Let the batter rest for at least 10 minutes at room temperature.

3. Preheat Skillet:
   Heat a 10–12-inch oven-safe skillet over medium-high heat. Add a teaspoon of olive oil and swirl to coat.

4. Cook Socca:
   Pour the batter into the hot skillet, tilting to spread evenly. Cook on the stovetop for 3–4 minutes until the edges set and bottoms are golden.

5. Finish in Oven:
   Transfer the skillet to a preheated oven at 220°C (425°F) and bake for 8–10 minutes until the top is puffed and lightly browned.

6. Serve:
   Slice into wedges. Serve warm with dips like hummus or a salad on top.

Tips

• For a crisper crust, cook a minute longer under the broiler.
• Experiment with spices like cumin or smoked paprika in the batter.
• Leftovers reheat well in a skillet or toaster oven for 3–4 minutes.