Delicious Mediterranean Flatbreads; socca, cecina and farinata are all a variation of an unleavened pizza or crepe-like staple you will find anywhere from Genoa to Nice to Pisa, all made from ground ci-ci beans (garbanzos). It is quick, easy, and HEALTHY!
Chickpea flour is used in the cuisine of many countries, even as far east as India where they make delicious (but not so healthy) Pakoras. Here is a link to a healthier version of this tasty Indian treat.
I've posted this simple recipe for a pizza we make in the Leafy Cafe Cooking School classes. I was sure I had posted the recipe before but always get requests whenever I post a photo. Today I looked for the Leafy post featuring this particular recipe and could not find it so here goes!
Last Spring, I was a guest on Melissa Lee's blog, The Permanent Tourist, where Melissa and I share her kitchen and made Socca along with a few other delicious vegan recipes. Here is a link to that post with photos and recipes. Here is another. Keep in mind the recipes I shared with Melissa are not the low-fat version and we were a little more free with the cashews, coconut milk and olive oil (but they are still vegan :-).
|Socca, Farinata, Pizza style flatbread|
The Socca Batter can be used as a crepe, flatbread, omelette, etc. Just skip the olives and flavor it however you like. Thin the batter with more water to the desired consistency. Thinner for crepes, thicker for flatbreads/pizzas. Top the batter and finish in the oven for the pizza variety. Slide the cooked crepe or omelette onto a plate and fill with your choice of sauteed veggies/fillings then fold over like an egg omelette.
Mediterranean “street” food at its best!
1 c. Chickpea (Garbanzo Bean) Flour
½ t. salt
¼ t. fresh black pepper
2 t. fresh rosemary or basil, chopped
1 ¼ c. water
3 T. Olive Oil, divided (optional)
¼ c. red onion, minced
¼ c. kalamata olives, pitted
Your choice of toppings: arugula, artichokes, mushrooms, tomatoes, etc. Just be sure it is not too wet! Try a yummy, garlicky white bean puree. Just mix a drained can of cannellini beans in food processor or blender with lemon juice, garlic, salt, and some chopped fresh herbs of your choice.
- Mix flour, salt & pepper and herbs in a bowl with 2T of oil and water.
- Cover and let set at room temp for 30 minutes. Preheat oven to 425.
- Stir in onion and olives.
- Heat remaining oil in a cast iron skillet over high heat. Pour batter into skillet and cook for 1 – 2 minutes or until edges are lightly browning.
- Add toppings and transfer to oven. Bake for about 12 – 15 minutes on convection, a bit longer if not convection. Serve and Enjoy!