Photo by Rachael Brugger
Under different names like farinata or cecina, socca is street food on the Mediterranean coast from Nice to Genoa. Baked in the oven, these chickpea (aka garbanzo) flour pancakes are simple and delicious accompaniments to ratatouille or fish. They are also delicious quartered or sliced and nibbled with olives and cheese. Socca are both gluten-free and vegan.
Yield: 1 large or 2 small pancakes
- 1 cup chickpea flour
- 1 tsp. salt
- 2 to 4 T. olive oil
- 1 T. fresh rosemary leaves
- 1 tsp. cumin or curry
- 1/4 tsp. black pepper
- 2 cloves garlic, minced
- 1 small hot pepper, minced (optional)
- 1¼ cup water
Combine all ingredients, adding water slowly to make creamy batter. Let rest at least 30 minutes or up to 12 hours, covered. Heat oven to 400 degrees F. Spread oil in 12-inch, oven-proof skillet (or use a slightly smaller pan to make thicker pancake) and put it in oven. When pan is very hot and you begin to smell oil, remove pan. Add rosemary leaves, cumin or curry, black pepper, garlic, or hot pepper to batter and swirl batter into it pan.
Bake 35 to 45 minutes or until edges brown and center is firm.