Chickpea Flatbread
This recipe is gold. I went looking for a chickpea bread recipe and discovered Socca — a traditional flatbread already invented long ago in France and Italy. It reminds me texturally of cornbread. With few ingredients, minimal time to prepare, this recipe is nice to have in your back pocket. Chickpeas are interesting in that they provide considerable fiber, protein and some slow carbs. I usually pair this recipe with soup that has meat or as something to dip into a tomato meat sauce. I haven’t done this yet, but I’m sure it could serve as a pizza crust as well.
Recipe from Bob's Redmill
Ingredients:
1 cup chickpea flour — Natural Grocers has Bob’s Redmill
1 cup water
1 tablespoons olive oil
1/2 tsp salt
1-2 tablespoons ghee, beef tallow (best for high heat) or olive oil
Optional: 3 springs fresh rosemary with stems removed and finely minced
or 2 tsp dried Italian spices
Instructions:
Turn the oven on to 450 degrees and place a 10” cast iron skillet (slightly thicker bread) or 12” (slightly thinner bread) into the oven to warm up.
In a bowl, whisk together the flour, water, olive oil and salt— and herbs if using. Set aside for 10 minutes. Remove the hot skillet from the oven and the ghee, tallow or olive oil. Pour the batter into the hot oiled skillet and return to the oven to bake for 15-20 minutes until the edges begin to brown. Remove and cut into wedges. It is best served right out of the oven, but can also be stored in the refrigerator for a day or so.
Enjoy!
Dr. Jane Litsey