Socca
- Ready In:
- 2hrs 30mins
- Ingredients:
- 11
- Yields:
-
2 flatbreads
- Serves:
- 8
ingredients
- 1 cup garbanzo flour
- 1 cup water
- 3 2⁄3 tablespoons olive oil, extra virgin, divided
- 1⁄2 teaspoon himalayan salt
- 1⁄2 teaspoon coriander, ground
- 1⁄4 teaspoon turmeric, powder
- 1⁄8 teaspoon cayenne pepper, ground
- 1⁄2 yellow onion, medium
- 1⁄3 cup tomatoes
- 1 garlic clove
- 2 tablespoons cilantro
directions
- In a medium bowl, whisk together the chickpea flour, water, 1 tablespoon plus 1 teaspoon olive oil, salt, ground coriander, turmeric and cayenne.
- Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.
- Preheat the broiler, with the rack set 7 to 8 inches from the element.
- Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium-high heat.
- Add the onion and cook until starting to brown, about 2 minutes. Stir in the tomato and cook for 3 minutes. Add the garlic and cook for 30 seconds. Stir the vegetables into the chickpea flour batter.
- Place a large (10-inch) cast iron skillet in the oven to preheat for 5 minutes.
- Using an oven mitt or potholder, carefully remove the cast iron skillet from the oven. Pour in 1 tablespoon olive oil and swirl to coat the pan.
- Pour in half of the batter and immediately swirl to coat the bottom of the pan.
- Place under the broiler and cook until the top and edges are starting to blacken and blister, 4 to 6 minutes.
- Carefully transfer the flatbread to a cutting board, cut into 8 wedges, garnish with cilantro and serve.
- Repeat with the remaining 1 tablespoon olive oil, batter and cilantro.
- Note: Prep time includes rest time for batter.
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RECIPE SUBMITTED BY
Snowpeas
United States