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Socca

1

cup

chickpea flour

1

tsp

salt

1

tsp, at least, ground black pepper

1

cup

lukewarm water

3

to 5 tbsp olive oil

1/2

large

onion, thinly sliced, optional

1

tbsp

fresh rosemary leaves, optional

1

Preheat oven to 230C. Put a well-seasoned or non-stick 30cm pizza pan

2

or cast-iron skillet in the oven.

3

Sift chickpea flour into a bowl; add salt and pepper; then slowly add

4

cup lukewarm water, whisking to eliminate lumps. Stir in 2 tbsp of the

5

olive oil. Cover, and let sit while oven heats, or as long as 12 hours.

6

Batter should be about the consistency of heavy cream.

7

If using onion and rosemary, stir them into batter. Pour 2 tbsp oil

8

into the heated pan, and swirl to cover pan evenly. Pour in batter, and

9

bake 12 to 15 minutes, or until pancake is firm and edges set.

10

Heat grill, and brush top of socca with 1 or 2 tbsp oil if it looks dry.

11

Set socca 5-10cm below grill for a few minutes, just long enough to

12

brown it in spots. Cut into wedges and serve hot, or at least warm.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (7.1 ounces).

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

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

626.95

Calories From Fat (47%)

291.67

% Daily Value

Total Fat 33.33g

51%

Saturated Fat 4.45g

22%

Cholesterol 0mg

0%

Sodium 2388.34mg

100%

Potassium 899.93mg

26%

Total Carbohydrates 60.55g

20%

Fiber 11.45g

46%

Sugar 13.16g

 

Protein 21.48g

43%