• 20minutes
  • 370calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup chickpea flour

  2. 1/2 teaspoon salt

  3. 1/2 teaspoon pepper

  4. 1 cup warm water

  5. 3 tablespoons olive oil

  6. 1/2 medium onion , sliced

  7. 1/2 tablespoon fresh rosemary leaf , minced

Instructions Jump to Ingredients ↑

  1. Place heavy (preferably cast-iron) skillet in oven and preheat to 450.

  2. In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.

  3. Whisk in warm water and 2 tbsp olive oil.

  4. Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.

  5. Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).

  6. Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.


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