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Savory Garden Herb Socca: A Delicious Chickpea Flatbread
This
flavorful and crispy chickpea flour flatbread, commonly known as Socca (or Farinata in Italy) is
naturally a gluten-free and plant-based Italian appetizer often enjoyed plain
or with various toppings. My version incorporates garden fresh herbs, freshly
ground coriander seeds, and a hint of smoked paprika for a unique twist.
You can also enjoy
with olive tapenade, romesco or marinara sauce, pesto and also as a base
for pizza with your favorite toppings!
SOCCA originated in
the Genoa region of Italy, where it is known as Farinata and
quickly spread in popularity throughout the Ligurian coast of
Italy and the Provence region of southern France. It’s
also known as Torta di Ceci, Cecina and Panisse de Marseille.
It’s baked until nicely browned and crispy on the edges and then served
hot cut into wedges.
So let’s get started
with the recipe!
Ingredients
1 Cup chickpea
flour
1 Cup warm water
1/2 Tsp sea salt
1/4 Tsp freshly ground coriander seeds
2 Tbsp olive oil
Smoked paprika
A handful of garden herbs (I used dill, marjoram, thyme & oregano from my
garden)
Equipment
Cast iron skillet
Instructions
1. Mix chickpea flour,
sea salt and ground coriander in a bowl. Add 2 tbsp olive oil and 1 cup
warm water to the mixture, whisk until well combined and let it rest for
30 minutes.
2. Preheat the oven to
450 degrees. Place the cast iron skillet in the oven for 20 mins. Remove the
skillet carefully, grease with olive oil, pour the batter, add your
favorite herbs and a dash of smoked paprika.
3. Bake for 12-15
minutes until the edges are set, and it is golden in color. Remove
baked SOCCA from oven and place it on a cooling rack for a few minutes, then
transfer it on a cutting board and slice into wedges. You can enjoy the SOCCA
by itself, with your favorite condiments, or soup and salad.
Happy Baking and
Enjoy!
Chef Ellie Lavender
Plant-Based
Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Cuisine
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