Socca is a classic dish that is found through out the South of France. It’s base is made out of chickpea flour and it can be topped with many sorts of food combinations. One of the main point of a socca is for it to be a quick yet a savory lunch or dinner. Because it’s made from chickpeas, we chose to go with a mediterranean flair by topping it with a simple salad composed of tomatoes, cucumbers, onions, feta and mixed greens while dressing it in a simple lemon/olive oil vinaigrette. In the beginning, the socca is hard to cook (trust me, it took a couple times until i got the hang of it). There are many different ways of cooking it; cooking it over the stove, in the oven or both. For us, it was easier to do the latter.
Chickpea flour contains a lot of protein, and as an active family, anything that tastes good, gives energy and is healthy is a staple. Like mentioned before, cooking a socca isn’t the easiest task. With the will power to recreate this dish, we were thinking of tweaking it. Next time, we would like to try cooking it using our crepiere. Why? Well, the dough is similar to a savory buckwheat crepe: substitute the chickpea flour and, voila, you have a version of a savory crepe. If you have a crepiere, go ahead and try for yourself. Let us know how it works and what you top your socca with.
Socca, Socca, Socca
- 1 cup (4 1/2 ounces) chickpea flour
- 1 cup (8 ounces) water
- 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan
- 1/2 teaspoon salt
Whisk together the chickpea flour, water, olive oil, and salt in a small bowl. Let rest for 1/2 hour to 2 hours to give the flour time to absorb the water.
Set an oven rack six inches below your oven’s broiler and turn on the broiler. Set a cast iron skillet or other baking dish on the rack to warm for five minutes.
Remove the skillet from the oven using oven mitts. Add a teaspoon or so of olive oil and swirl to coat the bottom of the pan. Whisk the chickpea batter quickly and then pour half into the hot skillet (or all if making a thicker pancake). Tilt the pan so the batter coats the entire surface of the pan.
Cook the socca on the stove over medium-high heat for 3-5 minutes. Transfer the skillet back in the oven and broil it for 3 to 5 minutes, until you see the top of the socca begin to blister and brown. The socca should be fairly flexible in the middle but crispy on the edges.
Use a spatula to work your way under the socca and ease it from the pan. Move the socca on to a serving dish and dress it with your favorite toppings.
D and S