Cooking with Garbanzo Bean Flour

In several of the new cookbooks I’ve read recently, a recipe for “Socca” has appeared three times, prepared in three different ways. It’s made from a batter of garbanzo bean flour, water and oil, and sometimes other seasonings.  It seemed so simple, and the pictures looked really good, I’ve been so curious to try and see what it tastes like – I can’t recall ever eating something made with garbanzo flour before.  I’ve now made 2 of the 3 recipes, and I honestly can’t believe how incredibly easy it is to make AND how good it tastes.  I will say cooking it in the oven yields a more savory final product, but the stove-top recipe couldn’t be easier to make.  Both recipes are below and you can decide for yourself which you prefer.

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HERBED SOCCA with BROCCOLI + HUMMUS

serves 6

adapted from Pure & Beautiful Vegan Cooking

BATTER 

1 cup chickpea flour

1 tsp salt

1/2 tsp dried parsley

1/4 tsp dried oregano

1/4 tsp dried thyme

dash of freshly ground pepper

1 1/2 cups water

4 tbsp olive oil, divided

TOPPINGS

1 small head broccoli, sliced florets only

1/3 cup of your favorite hummus

1/4 cup microgreens or broccoli sprouts

 

DIRECTIONS

Place a 12-inch cast iron skillet inside the oven and preheat to 450.

In a medium bowl, whisk together the batter ingredients excluding the water and the oil. Now, slowly whisk in the water and 2 tbsp of the oil.  Allow the batter to rest for 15 minutes to 2 hours.

While the batter rests, slice the broccoli florets. Arrange the florets in a single layer on a lined baking sheet or coated with nonstick spray and drizzle with 1 tbsp of oil.  Set aside.

Once the batter is done resting, coat the hot skillet with 1 tbsp of oil and pour in the batter. Place the skillet on the top middle rack in the oven and place the broccoli pan on the lower middle rack in the oven. Bake for 15 minutes.

Remove the broccoli from the oven after the time is up. Now, move the top rack to its highest level and broil the socca for about 5 minutes, until slightly crispy on top.  Be sure to keep an eye on it, ensuring that it doesn’t burn.

Remove the socca from the oven and allow to rest for 5 minutes. Top with a layer of hummus, followed by the broccoli and finally the sprouts or microgreens. Cut into wedges and serve warm.

 

SOCCA “PIZZA”

recipe says makes 6 pizzas, but this made about 18 for me

from It’s All Easy

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INGREDIENTS

2 1/2 cups garbanzo flour

2 cups water

2 tbsp olive oil, plus more for frying

salt

toppings of your choice

 

DIRECTIONS

To make the batter, whisk together the chickpea flour, olive oil, and 2 cups of water and season with 2 big pinches of salt.  When ready to cook the pizzas, heat an 8-inch nonstick pan over medium-high heat.  Add 2 tbsp of olive oil, pour in about 1/4 cup of the batter, and cook for 3-5 minutes, until the bottom is crispy and the top is almost set.  Carefully clip the socca and cook for 1 minute more.  Transfer to a plate a dress with your desired toppings.  Repeat with the remaining batter.

 

NOTES ABOUT THIS RECIPE

  • This recipe yielded way more than the recipe listed.  I’m still not sure why that happened.
  • I also noticed that after the first batch, the socca only got crispy if I added more oil in before the new batch of batter.
  • I topped the “pizzas” with some tomato sauce, a few sprinkles of dried oregano, and some halved cherry tomatoes.
  • This recipe was way more kid-friendly than the first for us.
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