A little something about chickpeas:
for the ones who are trying to avoid gluten, chickpea flour is your friend!
full of fiber, good for your digestion, there are studies that show that people who load up on chickpeas tend so keep on track with they diets, and feel more satisfied.
A traditional food from Nice, France, this is nutty and slightly sweet with endless possibilities for fillings and uses. Soccas are packed with protein and easy to make. You can remove them from the oven when still soft for tortilla wraps or crepes, or let them cook longer so they're very thin and crisp.
ps you could make your own chickpea flour by placing your chickpeas in a highspeed blender.
recipe from: My New Roots
recipe type: gluten free, to breakfast, to lunch, to dinner
makes: 4 x 8-9 inch flatbreads
prep time: 30 minutes
cook time: 15 minutes
What you'll need:
1 mixing bowl
1 x 8-9 inch oven-safe skillet
What you need:
2 cups chickpea flour
¼ cup plus 2 tablespoons coconut or olive oil
2 ½ cups water
1 tablespoon sea salt
2 teaspoons ground cumin
1 teaspoon ground coriander
¼ teaspoon chipotle powder
What to do:
Stir all the ingredients together (except the 2 tablespoons of oil) and then let stand for 20-30 minutes so that the mixture can thicken up a bit. While it’s standing, preheat the oven to 400°F.
Heat an 8-9 inch oven-safe skillet in the oven for 10 minutes. Once hot, remove the skillet from the oven and add the 2 tablespoons of coconut or olive oil then pour 4-5 ounces of the socca mixture into the pan. Carefully swirl around until the batter fills the surface then place back in the oven.
Cook until the socca is a deep golden brown, even slightly burned around the edges. Serve warm or at room temperature with any filling you desire. Some good options are avocado, hummus, tahini, fresh vegetables, pesto, cashew cheese or miso paste. Be warned, these are so tasty that most of them may be eaten before you can add fillings. You may want to double or even triple this recipe!