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Socca is a chickpea flatbread. I can't believe how easy this was to make (using the chickpea flour that has been sitting in my cupboard forever.)  

 

1 cup chickpea flour

1 cup lukewarm water

2 Tbsp olive oil, divided

1/2 tsp sea salt

1/2 red onion, finely chopped

1 clove garlic, minced

3 kale leaves, center stem removed and finely chopped, or whole asparagus stalks

1/2 tsp cumin,

1/2 tsp paprika

 

  • Beat or blend the chickpea flour with the lukewarm water, 1Tbsp of the olive oil, and salt. Let stand for an hour or overnight (up to 12 hours) so it thickens up.

  • Preheat the oven to 450°F.

  • Heat the remaining olive oil in a small frying pan, and sauté the onion and garlic for 5-7 minutes until the onion is soft. Add the chopped kale leaves and spices and sauté for another minute or two and set aside.

  • Lightly oil a baking dish, add the onion-kale mixture, then pour in the chickpea batter. Bake for 10 minutes. Remove from oven and let cool for five minutes. You can brush the to with olive oil and season before serving.

 

 

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

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