Sunday, February 20, 2011

Potato Socca Casserole

Socca are savory pancakes made from chickpea flour.  They're delicious, but when I want something heartier I pour socca batter over thinly sliced potatoes and vegetables and bake it as a casserole.  It is dense and filling, and leftover wedges of it pack well for lunch the next day.

The Ingredients:

3 c chickpea flour
4 2/3 c water
3/4 c olive oil
1 T salt
black pepper to taste
a dash garlic powder

1 1/2 to 2 lbs red potatoes, very thinly sliced
1 medium onion, very thinly sliced
1 green bell pepper, very thinly sliced
whatever other veggies you have on hand (for me, this means KALE, and plenty of it), very thinly sliced

The Process:

  1. Preheat oven to 450
  2. Whisk together batter ingredients. Cover and let rest while prepping vegetables
  3. Place sliced vegetables in a large, well-oiled casserole dish (I use a deep-dish pizza pan)
  4. Pour batter over vegetables
  5. Bake  for about 35 minutes, then broil 5-7 minutes to brown the top
  6. Let rest a few minutes before serving.  The casserole will firm up a lot as it rests.
  7. (I can't eat salsa these days, but when I could I would smother this in salsa. Highly recommended.)

1 comment:

  1. wow! looks delicious, i will definitely have to try. I just made a socca breakfast pizza this morning. It was the first time I used garbanzo bean flour and I wanted other ways to use it. This looks great!


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