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Oven Socca - Chickpea pancakes

Perfect topped with summer roasted vegetables or with your favorite tapenade.
Course Appetizer
Cuisine French
Keyword Oven Socca
Servings 2 large socca
Author Jane, adapted from "Veg Forward," Susan Spungen

Ingredients

  • 1 cup chickpea (garbanzo) flour
  • 1 cup water
  • 1/2 cup Parmigiano Reggiano, finely grated
  • 2+ tablespoons extra virgin olive oil
  • 3/4 teaspoon Kosher sea salt
  • freshly ground black pepper

Instructions

  • In a medium bowl add all the ingredients and whisk together until smooth. Cover with plastic wrap and set aside for 30 minutes at room temperature or refrigerate for up to one day.
  • Preheat the broiler to high and position the rack 8-inches from the top. When the oven is hot, heat a 10-inch cast-iron skillet in the oven for 5 minutes.
  • Carefully remove the skillet and add 1 tablespoon of extra virgin olive oil to the skillet and half the batter (about 3/4 cup). Tilt the skillet to evenly distribute the batter. Return the skillet to the oven and broil for about 6-7 minutes. The pancake should be browned on top. Slide the pancake on a plate and repeat with the remaining batter.