Socca, chickpea flatbread, savoury gluten-free chickpea pancake – call it whatever you want. I call it unmistakably delicious.
Longtime readers of this blog will know and recognise socca as one of my all-time favourite things to make. It’s a staple that’s been part of my cooking repertoire for just about as long as I have been vegan, over 5 years now (time flies!)
But as with many staples, how I make it has varied over the years. My earlier recipes include a step to bake and set in the oven, and some feature sauteed veggies as a main component like my easy vegan omelet.
So for today’s 2016 iteration, I share with you the simplest, most foolproof version of this time-honoured classic.
- ½ cup chickpea flour (also known as gram flour, besan, or kabab flour)
- ½ cup water
- ½ tsp sea salt
- Freshly ground black pepper
- 1 tsp olive oil
- 1-2 tsp coconut oil (or desired cooking oil)
- In a medium bowl combine the chickpea flour, water, salt, pepper and olive oil. Whisk with a fork until a medium thick batter forms. You don't want it to be too watery, but it shouldn't be too thick either. Depending on your brand of chickpea flour you may have to adjust and add in more water, but do so one tablespoon at a time until the desired consistency is reached.
- Grease a non-stick pan with coconut oil (or desired oil of choice) and allow to heat on a medium flame before adding in half the batter. Swirl it around slightly to spread and cook on low heat until the edges start to brown and the top has firmed up, roughly 3 minutes. Flip over and cook for an additional 1-2 minutes. Repeat for the remainder of the batter.
More often than not, I serve mine with half an an avocado, mashed with lemon, sea salt and black pepper on top.
But sliced avocado and cypriot olives make for a nice, and let’s face it – far more photogenic, change.
Things worth mentioning:
- You can definitely double or triple the batch and make a bunch all in one go, then freeze them and use as you would normal flatbread throughout the week. They re-heat brilliantly.
- Adding a pinch of herbs de provence (or whatever herbs tickle your fancy) is a great way to spice up the base.
- You can make this without the added oil in the batter, if you so wish, but definitely make sure you’re using a non-stick pan otherwise things will get a bit messy.
Make this, and soon. You have no excuse now.
Until next time, dear readers!