What to do, what to do. What do you do when… you need something to give you the same fullness as a whole grain, but don’t actually want a grain, you need a bit of extra protein, and you don’t have a million dollars to buy the ingredients for this “thing”? Well, I can tell you exactly what I do! I mix up a socca batter and pop it in the oven! Don’t know what socca is? Don’t worry, I’ll tell you. Socca is a pancake-like flat-bread made of chickpea flour, a dish native to Genoa, a town in northern Italy, and the southern coast of France in towns such as Nice. With the main two ingredients being chickpea flour and water, it couldn’t be more simple to make. To me, socca resembles a mix between a savory pancake and a quiche. So, whether you’re searching for a egg-less, vegan quiche substitute, or a flat-bread/carb replacement, or just some happy taste buds, you’ve come to the right place! Socca usually consists of a hearty dose of olive oil, which is totally fine, but I prefer to tweak my socca by adding simply a tablespoon of olive oil to yield a more bread-like texture. However, if you feel like adding a few extra tablespoons of olive oil, go for it, I’m sure it will taste just as great!
Zucchini Basil Socca
1 cup chickpea flour
1 cup warm water
1/2 tsp. salt
1/4 tsp. red pepper flakes
1 tbsp. olive oil (add more if you like)
3 tbsp. basil, chopped
1 cup tightly packed, shredded zucchini
*preheat oven to 450 degrees F.
1. Mix chickpea flour, salt, and red pepper flakes.
2. Whisk in 1 cup warm water, whisk until no lumps and batter is the consistency of crepe batter. Cover and let sit from as little as it takes to warm your oven, up to 12 hours.
3. When oven is ready, stir in chopped basil and zucchini, transfer batter to a parchment paper lined cake pan.
4. Bake 10-15 minutes until the edges are set and the socca is firm. After 10-15 minutes, turn your oven broiler on to high and broil socca for 3-5 minutes until gently browned on top.