I added one grated, medium-small zucchini and one grated carrot and about 1/2 of a small white onion (diced) to the basic socca recipe. I baked it at 375 degrees for about 45 minutes. It was very good. It needs spices though; it would be a little bland without. It goes with anything and can be cut up into small squares for finger food. It can also be topped with anything. I love it because it is gluten-free and satisfies my bread cravings. It also has chickpeas in it, so it's a good way to add some protein in my day in a light, tasty way.
Here is the basic recipe (note that I changed cooking temp when I added veggies to it):
Socca
2 cups chickpea flour
1/2 t salt
herbs of your choice (I used basil, sage, oregano, thyme)
3 cups warm water
1/2 cup olive oil
Combine flour, salt, herbs. Add water and whisk. Whisk in oil. Cover and let sit for one hour.
Preheat oven to 450 degrees.
Whisk batter again (it is very, very wet) and pour into greased 9 x 13 inch baking dish. Cook for about 25 minutes. It should get crisp at the edges.
If you add in veggies, put them in right before the final whisking. And I hear that you can make your own chickpea flour by grinding up dry chickpeas in a food processor or blender.
3 comments:
Just fyi, I tried grinding my own flour one day. It nearly killed my food processor and I still had big chunks of bean and had to sift. My food processor isn't the best one around, but it's pretty good.
Did you like the socca better with or without the vegetables?
Looks really really yummy!
Do I like the socca more with or without veggies?
I guess that I like it better with the veggies, because it is more filling. This is something good to make each week, either plain or with different veggies.
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