Socca (Provencal Savory Chickpea Pancake)

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Socca (Provencal Savory Chickpea Pancake)

 

 

1 cup chickpea (besan/garbanzo) flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup warm water

3 tablespoons (45 ml) olive oil

1/2 medium onion, sliced

1/2 tablespoon (1 1/2 tsp) fresh rosemary leaves, minced

 

 

1. Place heavy (preferably cast-iron) skillet in oven and preheat to

450 F (230 C).

 

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 sliced onion

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 the pancake is

firm and the edges are set (top may not be browned).

 

6. Set socca a few inches below your broiler for 1 to 2 minutes, just

long enough to brown it in spots. Cut into wedges and serve hot, with

toppings of your choice.

 

 

Serves 2.