22cm
Easy
1h + 15min
Socca is a culinary specialty from Nice, a city located in the south of France. Its main ingredients are chickpea flour and olive oil. It looks like a thick crepe, is baked and is traditionally eaten sprinkled with plenty of ground pepper. This chickpea flour crepe is also traditional in some areas of Italy where it is known as farinata; it can also be found in Argentina and North Africa (inheritance of Sephardic cuisine). In each country it receives a different name and the preparation may vary slightly. Socca is eaten very hot straight out of the oven, you can eat it pure as if it were bread or you can fill it with mushrooms or sautéed vegetables, you will see how delicious it will taste!MORE ABOUT CHICKPEA FLOUR, A BASIC INGREDIENT IN VEGAN COOKING
Here we leave you the classic socca recipe, but you already know that you can get creative and give it a special touch that allows you to eat chickpeas in a different way.SOCCA RECIPE OR CHICKPEA FLOUR CREPE
Ingredients (1 socca about 22 cm in diameter)
- 100 g chickpea flour
- 200 ml of mineral water
- 2 tablespoons olive oil
- salt
- 2 tablespoons of oil for the mold
- 1 onion
- ground black pepper
- salt
- pinch of oregano
2. Peel a medium onion and cut it very finely. Sauté the onion with a little salt over low heat until tender. Reserve.
3. After one hour, put 2 tablespoons of oil in a mold about 22 cm in diameter. It is important that it be a one-piece mold (not removable).
4. Turn on the oven at 210ºC and place the mold (empty, without dough) inside the oven.
5. When the mold is hot (be careful not to burn the oil), remove it from the oven, pour the dough and spread the sautéed onion on top. Season the socca with salt and pepper and add a little oregano.
6. Bake the socca for about 15 minutes. The socca should be golden brown on the edges and fluffy in the center.
7. Serve the socca hot.
Enjoy!