Healthy Recipes leek socca with cashew cheese and greens

Published on March 20th, 2013 | by Andrea Bertoli

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what do you do with…. chickpea flour?

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The humble little chickpea is a favorite food here in our Vibrant Wellness Journal kitchen. Chickpeas (aka garbanzo beans) are a great legume– loaded with fiber, protein, and minerals. These little beans get used in our favorite hummus, in salads, and now in flour form. Chickpea flour is made from dry, ground chickpeas to create a gluten-free flour that can be used in many ways: as a base for gluten-free baked goods, in sauces (like this awesome recipe for chickpea gravy!), or– my new favorite recipe– an awesome little flatbread called Socca.

Inspiration for this new favorite food came from the Purely Twins, foodie girls who fell deeply in love with socca- their recipes put the bee in my bonnet awhile ago. More recently inspiration came from Love and Lemons for the combination of nut cheeze and socca, and Mark Bittman’s recipe and techniques proved important for the best results. Follow the directions exactly to get consistent and awesome results– and enjoy your new favorite gluten-free treat!

leek socca with cashew cheese and greens

leek socca with cashew cheese and greens

Think I might have this for dinner again tonight!

Think I might have this for dinner again tonight!

Socca

1 cup chickpea flour
1 cup water
½ – 1 teaspoon salt
½ teaspoon black pepper (more to taste)
2 Tablespoons olive oil or coconut oil + 2-4 Tablespoons more
1 cup leeks, sauteed in a bit of oil until just browned (optional)

Note: This recipe will work in a 9 or 10-inch pan ONLY. You can use a cast-iron skillet, springform pan or a cake pan- but a 9-inch glass pie plate works the best. Also, parchment paper is a must to ensure an intact Socca- have this ready before you preheat the pan.

  1. SIFT chickpea flour into a bowl. Whisk in water, salt, pepper, and 2 Tablespoons olive oil. Let stand half hour (up to 12 hours).
  2. Preheat oven to 450º. Add chosen pan into oven to preheat.
  3. Meanwhile, heat 2 Tablespoons olive oil in a skillet. Sauté leeks until just slightly browned. Remove from heat and set aside.
  4. Add 1-2 Tablespoons olive oil to preheated pan then line with parchment paper. Sprinkle cooked leeks on top of batter.
  5. Transfer to oven and bake 12-15 minutes. Socca should be firm in the center and edges should be set. Switch oven to broiler setting, and move oven rack close to the top if needed. Broil for 3-5 minutes, until top just starts to brown in spots.

 

No shame in eating the whole thing!

No shame in eating the whole thing!

 



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About the Author

Vegetarian chef, educator, blogger, and yogi based on the gathering isle of Oahu. Follow her foodie adventures at Vibrant Wellness Journal, Vibrant Wellness Education, Green Living Ideas and Green UPGRADER. Find more from Andrea on Facebook, , Instagram and Twitter.



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