To make a gluten free chickpea socca you need only a handful ingredients.
Blend the chickpea flour, water, olive oil, kale and salt together in a high-speed blender until smooth. Let rest for 30 minutes to give the flour time to absorb the water. Heat the oven to 220°C. About 5 minutes before the batter is done resting, place a cast iron skillet in the oven and turn the oven to broil. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed. Broil until you see the top of the socca begin to blister and brown, 5 to 8 minutes.
Meanwhile make the ricotta spread. Mix all the ingredients together and set aside. Check on the socca, it should be fairly flexible in the middle but crispy on the edges. Remove from oven, serve with ricotta, salad and tomatoes. You can serve it as a vegan version with bean hummus. Find the recipe here.
socca
- 1 cup/100 g chickpea flour
- 1 cup/300 ml water
- handful of spinach or kale
- 1 Tbsp olive oil
- pinch of salt
serve
- 50 g ricotta
- 2 Tbsp pesto or wild garlic
- pinch salt and pepper
- mixed salad
- cherry tomatoes
