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