I should most certainly be banned from going to the grocery store without a list because I get myself into an awful lot of trouble when I’m left to my own decision making.
Enter chickpea flour.
I went to the grocery store for bananas… and bananas only. But instead of the familiar yellow fruit, I returned home with an unfamiliar bag of yellow-colored flour supposedly composed of pulverized beans.
Sounds appetizing, right?
But, please hold your judgement! A quick google search revealed recipes for a savory pancake-like dish called ‘socca’ composed of water, chickpea flour, olive oil, and a pinch of salt.
Sounds appetizing, right?
(I’m pretty sure you are ready to click away at this point, but I’ll keep typing in the hopes that you will keep reading. I’m not done yet).
The flatbread, pancake-esque product is decidedly flavorless, but packed with protein. When jazzed up with roasted veggies and topped with caramelized onions and/or tangy cheese, this becomes way more than just bland chickpea flour. It’s even arguably better than those bananas I never managed to purchase.
And when you call it ‘socca?’
Then you will sound like an experienced chickpea-flour purchaser and an international chef.
Or if you don’t actually know how to pronounce ‘socca,’ you might just sound like someone who went to the grocery store for bananas, accidentally purchased chickpea flour, googled a recipe, enjoyed the outcome, and isn’t very good with pronunciations.
1C chickpea flour
2T olive oil
1/4tsp sea salt
1 small red bell pepper, seeded and diced
1 small zucchini, trimmed and diced
1/2tsp red pepper flakes (more if desired)
crumbled soft goat cheese (approx 1/3C)
chopped hazelnuts (optional)
2 large white onions, thinly sliced
1T balsamic vinegar
1 sprig fresh rosemary
In a bowl, combine flour with 3/4C +2T water, 1T olive oil, and salt. Cover and set aside at room temperature for 1 hour.
While flour-water mixture is resting, heat large skillet over medium heat. Add pepper, zucchini, and pepper flakes. Cook until tender and slightly browned stirring occasionally, approximately 5 minutes. Remove from pan and set aside.
Reheat skillet over medium heat. Add 1T of olive oil. Add onions and cook until softened and translucent, about 10 minutes. Reduce the heat to low and add 1/4C water, balsamic vinegar, sprig of rosemary, and a pinch of salt. Cook onions until they are golden and liquid has evaporated, about 30 minutes. You will need to stir occasionally during the caramelization process.
Once the flour-water mixture has been resting for nearly an hour, preheat oven to 450.
Spray 9″ cast iron pan with no-stick spray. Add cooled zucchini-pepper mixture into batter.
Pour batter into skillet.
Bake at 450 for 16-20 minutes, until center is firm to touch.
Remove from oven and cool for 5 minutes.
Top with caramelized onions, cheese, and nuts.