Wednesday, March 7, 2012


A savory pancake made from chickpea flour - from "O" magazine

Combine 2 cups garbanzo bean flour, 2 cups warm water, 2 T. olive oil, and 1 - 2 tsp. of salt. Let batter rest for 2 hours.

Slice one zucchini thinly, chop 1 large red onion, add a sprinkling of herbs, and saute until soft and just beginning to brown.

Turn on broiler. Oil jelly roll pan or oven-safe skillet and put in heated oven for 3 minutes. Remove from oven, and pour in batter to about 1/4" thick (this recipe fills one jelly roll pan). Top the batter with zucchini and onion, and a few twigs of fresh rosemary (optional: a few pine nuts). Place socca under broiler until edges are brown, batter is set and toppings are beginning to crisp, 10 to 12 minutes. Slide out of pan and cut into slices.

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