Ode to the chickpea.
Without the chickpea, I would cease to exist.
As much as I love sweets in all forms, shapes, and sizes… in all colours, flavours, and textures… with all types of ingredients, baked all sorts of ways… (I think you get the point now.)… I REALLY, REALLY love chickpeas.
I love them in hummus, I love them in falafel, I love them roasted, I love them on top of my salads, and I love them in cake. Heck, I love them straight out of the can. I eat chickpeas more than another food (well, maybe they’re tied with apples and spinach – my other two non-dessert loves (and yes – I do indeed make apple, chickpea, and spinach salads.)).
Now I can love them (AND you can love them, too!) in the form of bread, pancakes, and/or wraps.
Holy moly. Is this too good to be true?
WHY have I just discovered socca now? I am disappointed that it took me 23 years to find this food, but now that I’ve found it, I’ve had it every.single.day.since.
Yes. Every day I’m socca’ing.
Let’s have a quick chat about socca.
It’s made from chickpea flour. Which is made 100% from chickpeas. Honestly guys, CHICKPEA FLOUR?! Some people are so freaking smart it hurts my brain to ponder their intelligence.
Ok, then you add water. And a touch of oil. And salt.
It’s gluten free, it’s vegan, it’s magical, and it has just changed the way I carb-load.
I feel like an evangelical preacher. It’s so chilled. I preach the word of chickpeas. And, I practice what I preach.
Socca – What you need:
- ½ cup chickpea flour
- 1 cup water
- 1/4 to 1/2 teaspoon salt (Because I use zaa'tar which has a touch of salt, I use 1/4 teaspoon)
- 1-2 tablespoons olive oil (or any oil really… I used 1 tablespoon today.)
- optional: spices… I’m addicted to zaa'tar (sesame seeds, sumac, and herb mix), so that’s what I use (1 tablespoon, usually), but throw in some rosemary, pepper, cumin, or what ever fancies your taste buds!
Socca – What you do:
In a large bowl, add the chickpea flour.
Slowly add the water, whisking constantly.
Add the salt, oil, and spices. Whisk until all the lumps are gone.
Allow the batter to sit for around an hour to let the water absorb all of the flour.
The batter bubbles!
Preheat the oven to 200 celcius. Prepare a pan by greasing it with olive oil.
Whisk the batter a few times after it has rested. The batter will be super thin, fret not!
Pour the batter into the pan. Pop it in the oven.
Bake for 30 minutes at 200 celcius, then flip the socca over, and bake for another 10 to 15 minutes.
... fifteen minutes of oven lovin' later...
I have seen 1000 variations of socca recipes. Basically, this is the one that has worked the best for me. This recipe makes a 1/2 to 1 centimeter thick bread… which is perfect for me… but if you want a bit less, just use ¼ cup flour and ½ cup water… If you want more, to feed more people, or an exceptionally hungry socca lover (we don’t judge socca consumption at Bakecetera), double the ratios. However! Beware! A thicker bread may result in a crunchy outside with a very custard-y vibe on the inside. This isn’t necessarily a bad thing, but you won’t be getting the same bread-like texture (because it will be like custard).
Socca can also be made on the stove top… like a pancake… yes, it’s this magical.
Baking soundtrack - Tunes to inspire your inner baker:
Alt-J - Something Good: http://www.youtube.com/watch?v=aNYjOVo5IEw
Alt-J - Tessellate: http://www.youtube.com/watch?v=Qg6BwvDcANg