Basic Rosemary Socca

By lorik

Ingredients

• To make your own chickpea flour:
• 1 cup chickpea flour
• 1 tsp kosher salt
• 3/4 tsp freshly ground pepper
• 1 cup warm water
• 4 Tbsp olive oil, divided
• 1 Tbsp minced fresh rosemary
• Sea salt and cumin or paprika, for finishing
• Pulse dry beans in a grinder or high speed blender until they reach a flour-like consistency. Then use a sieve to sift out any large pieces.

Details

Servings 4
Preparation time 10mins
Cooking time 150mins
Adapted from Kroger.com

Preparation

Step 1

In a bowl, whisk together flour, salt and pepper. Gradually whisk in water to create a smooth batter, then whisk in 2 tablespoons olive oil. Let batter sit at room temperature for at least 2 hours or up to overnight.

Preheat oven to 450, 10 minutes before baking, place a 12-inch oven-proof, nonstick skillet in oven to heat. Pour 2 tablespoons olive oil in pan and swirl to coat bottom and sides. Whisk rosemary into batter and pour into oiled pan. Bake 10-15 minutes, until edges are crispy brown and top is browned in spots all over. (Note: if you're topping the socca, bake it for 8 minutes then add toppings then continue baking.)

Use a spatula to gently loosen and lift socca out. Transfer to cutting board; brush with olive oil and sprinkle with coarse salt (plus cumin or paprika, if desired) before cutting into wedges. Serve immediately, storing any leftovers in an airtight container.

Per serving: 210 calories, 15g Tot Fat, 2 g Sat Fat, 0 g Trans Fat, 0 mg Cholesterol 600 mg Sodium, 14 g Carbs, 3 g Fiber, 2 g Sugar, 5 g Protein