Here this Nicoise chickpea flour pancake (known as farinata and cecina in various parts of Italy) is served with a pissaladiere type topping minus the anchovies of course
Delicious, veganlicious it looks like pizza but is dairy and gluten free. The chickpea flour is filling and protein, iron and folate rich
Osagaiak for a large pancake
120g (4 eta bat 1/4 ounces) of chickpea flour
2 koilarakada oliba olio
salt
a clove of garlic, xehatuta
For the topping
a red onion, xerratan
a tomato, xerratan
a clove of garlic, xehatuta
gatza eta piperra
a tablespoon of capers
a tablespoon of olives
oregano lehorrak koilaratxo erdi bat
a few basil leaves (hautazkoa)
dried chilli flakes (hautazkoa)
Metodo
Whisk the chickpea flour with 250ml (8 eta bat 1/2 fluido ounces) ur (or one cup each of water and flour in American measures, the ratio is one to one), 2 tablespoons of olive oil and half teaspoon of salt. Let the mixture stand at room temperature for 40 minutu
In the meantime heat a large (10″, 25cm) frying pan and enough olive oil to cover the bottom
Sweat the onions with a pinch of salt, on the lowest heat until soft, this will take up to 20 minutu
Aften 10 minutes add the clove of minced garlic, the sliced tomato, the quarter teaspoon of oregano and some pepper
Heat the grill
Remove the tomato and onion mixture and mix in a bowl with the olives and capers and shred in the basil leaves if using
Wipe out the pan and add enough olive oil to cover the bottom, turn the heat up to medium high and pour in the rested batter
Cook 8 arte 10 minutes until it starts to brown at the edges and then grill until brown on top (again for about 8 arte 10 minutu)
Top with the onion mixture and sprinkle on some chilli flakes (if using)
Cut into quarters and serve as it is or with salad
Hi there, I don’t understand why we have to preheat the oven, as I read through the recipe and it’s not used except to brown the crepe at the end. Thank you, it looks delicious!
Hi Sisley, just the grill to brown the top
I made socca pizza a week or two ago. Love it! Even Randy and my mom liked it, and they’re usually a lttlie more leery of non-conventional stuff like that. I’ll have to try the coconut flour crust!I hear you on keeping it simple. When I first went gluten free, I stocked up on all these different flours and starches, and xanthan gum. They took up so much room in my fridge, and were such a pain. Not to mention most blogs and cookbooks have their own all-purpose gf flour blend for their recipes, so you have to make a big batch of that if you want to make any of their recipes. Now that we have a colicky (but sweet!) lttlie one, I had a lttlie sit-down talk with myself about simplifying several areas of my life, and this was one of them. Now I only keep almond flour, coconut flour, and garbanzo bean flour on hand. I’m not totally grain free we do enjoy the brown rice pasta, and I’m not opposed to buying some pre-made gf goods if the price is right. But I figure paring down the ingredients is better for my health (low carb!) and my sanity. 🙂
Thanks Ryan, glad you enjoyed. Use chick pea flour as in this recipe and buckwheat flour.
Wow! I tried these and they were delicious! The first socca we made, we made a thin paancke and it was easy to flip. The second, we made a bit thicker and it was a disaster when I went to flip! I noticed your socca are a bit on the thick side – do you recommend sticking the socca underneath the broiler for that last few minutes to brown the top, versus flipping over? Also, mine stuck a little to the pan, although I’m not sure why since I did use plenty of oil.Thanks for the amazing recipe! We topped ours with roasted veggies and balsamic glaze. Even the falling-apart-socca was divine! 🙂
Hi Immaculada. Glad you enjoyed! Your topping sounds very nice. Yes I think its easier to brown the top that flip
This looks super delicious! Cant believe its vegan!