chickpea pancake

[Guest guest]

i got this off my vegetarian cooking . i just made it and

it is absolutely delicious! i would use less oil next time, it took

much longer to cook for me but i used a large cast iron skillet, and

a bit more fresh rosemary. i can really recommend this, comes out

like tasty flatter foccacia.

 

Sophie's Socca Nicoise (Nice, Provence, France Chickpea

Pancake) - VEGAN

 

 

* Exported from MasterCook *

 

Sophie's Socca Nicoise (Nice, Provence, France Chickpea

Pancake)

 

Recipe By :Sunshine Food by Sophie Grigson

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups chickpea flour -- (150 g)

1 levelteaspoon salt

1 1/2 cups water -- (375 ml)

3 tablespoons extra virgin olive oil -- for the pan

1/2 teaspoon finely chopped fresh rosemary (optional)

freshly ground black pepper

 

Sift the chickpea flour with the salt into a bowl. Make a well in the

centre. Whisk in the water gradually to form a thin smooth batter.

Let it rest for 1 to 2 hours.

 

Preheat the oven to 425°F/220°C. Spoon the oil into a 9 1/2 x 12 1/2

inches (24 x 31 cm) roasting pan and heat through in the oven for 3

to 4 minutes. Stir the chickpea batter once more and then pour into

the hot pan, scatter over the rosemary, if using, and return

immediately to the oven. Bake for 10 to 15 minutes, until the mixture

is set and brown around the edges. Take out of the oven and season

with black pepper. Let it stand for 5 minutes. Cut into squares or

strips, or just tear up and serve.

 

Source: Sunshine Food by Sophie Grigson

 

 

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Per Serving (excluding unknown items): 782 Calories; 48g Fat (54.0%

calories from fat); 26g Protein; 66g Carbohydrate; 12g Dietary Fiber;

0mg

Cholesterol; 84mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean

Meat; 8 Fat.