Chickpea Socca with Mediterranean Salad
Servings: 8 -10 Discs
Ingredients
- 2 cups chickpea flour aka garbanzo flour
- 2 teaspoons salt
- ¼ teaspoon smoked paprika
- 2-2 ¼ cups warm not hot water (use less for a thicker pancake)
- 3 Tablespoons unrefined olive oil or avocado oil + more as needed
- Mediterranean Salad:
- ½ head Romaine shredded
- 1 medium eggplant cut into rounds and grilled or roasted until tender, cut into strips
- 1 ½ cups roasted red peppers chopped
- ¾ cup pitted kalamata olives halved
- dried oregano
- sea salt and black pepper to taste
- unrefined cold-pressed extra-virgin olive oil
Instructions
- In a large bowl, whisk together the flour, <g class="gr_ gr_83 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Punctuation only-ins replaceWithoutSep" id="83" data-gr-id="83">salt</g> and smoked paprika. Pour the water in slowly and whisk until smooth. Cover and let sit for at least 15 minutes or longer if possible. You can also make this many hours ahead and keep in covered in the refrigerator.
- Preheat a medium heavy cast iron skillet over medium-high heat. Add 1 Tablespoon of oil and swirl the oil around to coat the bottom of the pan. Pour in about ¼ cup of batter and cook until the edges become slightly dry and the bottom is <g class="gr_ gr_75 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Punctuation only-del replaceWithoutSep" id="75" data-gr-id="75">crispy,</g> about 4 minutes. Flip the socca over and cook for 1 more minute.
- Transfer to a plate and top with suggested Mediterranean salad ingredients. Or eat plain with a chilled glass of rosé.
- <g class="gr_ gr_63 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="63" data-gr-id="63">Soccas</g> can be kept warm in a <g class="gr_ gr_62 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling multiReplace" id="62" data-gr-id="62">200 degree</g> oven for up to 30 minutes.