I was looking through my cupboards on Saturday looking for some inspiration for what to make for the wine and appy potluck I was invited to when I stumbled across the chickpea flour I had bought a few months ago.
Chickpea flour is wheat and gluten free and can be used as a substitute for wheat flour in many recipes. It adds a nutty flavour to dishes and is great in indian inspired recipes like pakora.
Beacause chickpea flour is made of dried or roasted chickpeas pulvarized into a flour it is a great source of protein and fibre with 1cup containing 21g of protein, 10g of fibre and 25% of your Daily Value (DV) of iron, compared to white flour wich has about 9g of protein, 4g of fibre and only 3%DV of iron per 1 cup.
My good friend and fellow blogger, Melissa, is the one who first introduced me to a tasty flatbread called socca that is made with chickpea flour, and I used her recipe from UpBeet. You can make socca plain or add fixings of your choice; I used cumin, sundried tomatoes and salt and pepper. The ratio is one to one for flour to water, but feel free to use less water if you want a thicker flatbread, the one to one ratio makes it like a hybrid between a pancake and crepe thickness.
After some research I learned that Socca is actually a dish traditional to France (I would have guessed something African or Indian) baked in a wood fire oven and served as street food. It can be made in a number of different ways depending on your mood. I chose to make mine like a flat pancake that I cut into quarters and served with dip (tzatziki) but you can also use it as a wrap, a pizza crust, or make it thicker and top with some greens.
Although this dish requires some waiting after all mixed together, it’s super easy to make and would make a great weeknight dinner when you’re looking for something quick to put together.
1 cup chickpea flour
1 cup warm water
1.5 TBSP olive oil
Salt and pepper
Add ins of your choice: cheese, sundried tomatoes, cumin, basil, oregano, spinach…
1. Sift the flour into a large bowl and mix well with water, olive oil and any fixings. Let rest covered for 1hr or more
2. Preheat greased griddle on medium heat and cook socca until a light golden brown on bottom side then place under the broiler until it starts to blister and brown, alternately you can preheat a cast-iron or non stick oven proof pan under the broiler then place your socca in the pan and cook under the broiler until it’s blistered and brown
3. Take out, sprinkle with good olive oil and salt or your favourite topings