Chickpea Flatbread (Socca)

Essentially a large chickpea pancake, socca comes from Provence and neighbouring Liguria, where it’s called farinata. Made using chickpea flour, it’s naturally gluten-free, high in protein and truly delicious. After baking, it can be used as is or as a base to top with any seasonal vegetables and sauces that inspire you — we love fresh garden tomatoes, herbs and greens.

• 1 cup (250 mL) Canadian chickpea (besan) flour
• 1/2 tsp (2 mL) fine sea salt
• 1/4 tsp (1 mL) freshly ground pepper
• 1 cup (250 mL) water
• 4 tbsps (60 mL) sunflower or camelina oil, divided
• 2-3 garlic cloves minced 

In a medium bowl, whisk together chickpea flour, salt, and pepper; whisk in 1 cup of water. Add 2 tbsps (30 mL) oil and garlic, whisking until thoroughly combined.  Let batter rest for at least 30 minutes.

Place a 10-12″ cast iron pan (or oven proof skillet) into the oven and preheat at 450’F (220’C). When oven is heated, carefully remove skillet from oven and pour in the remaining oil, covering the whole surface.  Give the batter one last whisk and pour into the skillet, swirling to evenly cover the pan.

Quickly place pan back into the oven and bake for 8 minutes, until the edges are lightly browned.

Carefully remove pan from oven, and using a flipper, flip the flatbread over.  (At this point you can add toppings as you would a pizza, or continue to bake plain and garnish afterwards).

Return to oven and bake another 8 mins. Remove from oven and let rest for a few minutes. Cut into wedges and serve.

Serves 2