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Socca (Provencal Savory Chickpea Pancake) – Gluten-Free
At a Glance
- Prep
- 15 minutes
- Cook
- 27 minutes
- Total
- 20 min
- Yield
- 2.00 serving(s)
Categories
- savory pancake
Cuisine
- Provencal
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Gluten-free
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Socca (Provencal Savory Chickpea Pancake) - Gluten-Free brings together 1 cup chickpea flour, 1/2 teaspoon salt, 1/2 teaspoon pepper in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 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 leaf, minced
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Instructions
Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
Whisk in warm water and 2 tbsp olive oil.
Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
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 the pancake is firm and the edges are set (top may not be browned).
Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.
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