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Socca Ii

1

cup

chickpea flour

1/2

teaspoon

salt

1/2

teaspoon

pepper

1

cup

warm water

3

tablespoons

olive oil

1/2

medium

onion, sliced

1/2

tablespoon

fresh rosemary leaves, minced

Place heavy (preferably cast-iron) skillet in oven and preheat to 450.2. In a large bowl, sift chickpea flour, pepper and salt together.After sifting, add rosemary leaves.3. Whisk in warm water and 2 tbsp olive oil.4. Cover the bowl and allow the batter set for at least 30 minutes,which should have the consistency of thick cream. Stir slicedonion into the batter.5. Remove skillet from oven. Add 1 tbsp olive oil to the hot pan,pour batter into pan and bake for 12-15 minutes or until thepancake is firm and the edges are set (top may not be browned).6. Set socca a few inches below your broiler for 1-2 minutes, justlong enough to brown it in spots. Cut into wedges and serve hot,with toppings of your choice.

Servings: 2

Yield: 2 Servings

Nutrition Facts

Serving size: 1/2 of a recipe (7.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

369.9

Calories From Fat (56%)

205.36

% Daily Value

Total Fat 23.4g

36%

Saturated Fat 3.15g

16%

Cholesterol 0mg

0%

Sodium 616.09mg

26%

Potassium 440.63mg

13%

Total Carbohydrates 29.59g

10%

Fiber 5.63g

23%

Sugar 6.16g

 

Protein 10.67g

21%