Drain and rinse chickpeas. If the chickpeas are still wet, dry roast them at 350 degrees for 10-15 minutes (checking every 5 minutes) until all the water has evaporated.
Turn oven up to 400 degrees. Combine oil, salt and pepper powders. Coat the chickpeas in the spiced oil mixture and roast in a single layer for 15 minutes. Remove from the oven, season to taste with sea salt and squeeze a tiny bit of lemon juice on top.
A socca (or farinata) is an unleavened chickpea pancake. Socca’s are delicious and can be seasoned many different ways. I like to serve my socca drizzled with olive oil and herbs alongside a cheese or charcuterie platter. Or I like to top my socca kind of like a pizza (but the crust will be much softer) with whatever ingredients I have on hand (mushroom and onion or tomato, basil and balsamic vinegar are my favorites).
1 cup chickpea flour
2 very large pinches of sea salt
a pinch each of turmeric, cayenne and chili powder or a large pinch of curry powder
1 cup water
1 TB extra virgin olive oil, coconut oil, or grass-fed ghee (if using coconut oil or ghee, make sure to melt them over low heat first)
1/8 tsp apple cider vinegar (or fresh lemon juice)
1 TB extra virgin olive oil, coconut oil or grass-fed ghee
Whisk chickpea flour, salt and seasonings together in a large bowl. Place the mixing bowl on top of your counter with a damp (paper) towel underneath it (this will keep the bowl from moving during the next step).
Slowly add water, whisking the entire time. Once all the water has been added, whisk in 1 TB of oil or ghee and the apple cider vinegar.
Let the batter sit for 30 minutes at room temperature and then cook (steps 4-7) or cover and place in the refrigerator for up to 24 hours. Remove from the refrigerator and let sit at room temperature for 30 minutes before cooking.
Preheat oven to 450 degrees one hour before cooking socca.
Add 1 TB of oil or ghee to a large size skillet (cast iron are my favorite for something like this) and melt over low heat (if using olive oil, just drizzle the tablespoon on the skillet).
When ready to cook: Pour the batter into the skillet and place into the oven.
Cook for 15 minutes.
Remove from the oven, season with sea salt and let sit in skillet for 5 minutes. At this point, you can remove your socca to a plate or cutting board and drizzle with olive oil (maybe sprinkle with chopped rosemary or basil) and serve with a charcuterie platter (yum!). Or you can top your socca with cheese, sautéed veggies, or chopped tomatoes (seasoned with salt and balsamic vinegar) or something else and bake for an extra 5 minutes. Remove from the oven and loosen socca from skillet using a spatula. Slide onto a plate or cutting board (maybe top with some chopped basil) and enjoy!
*please use organic ingredients, if possible.
To make this recipe vegan and dairy free, use olive oil or coconut oil instead of ghee.
I love chickpeas! Chickpeas are high in protein and fiber and absolutely delicious!
Chickpeas (also known as garbanzo beans) are super inexpensive from the bulk section of your grocery store.
To Cook Chickpeas:
Soak 2 cups of chickpeas with water in a large uncovered bowl at room temperature overnight. You may soak the chickpeas for up to 24 hours, changing the water every 8ish hours.
Drain the chickpeas and pour into a very large pot. Cover with new water. Bring to a boil over medium heat and reduce to a simmer. Simmer, partially covered, for 45 minutes- an hour (until tender).
At this point your chickpeas are cooked and you can use them: in salads, to make hummus, to make a chickpea patty, etc.
Or you can store them in the refrigerator for up to a week and a half (store in a glass container covered with fresh water, a large pinch of salt and a lemon wedge), or you can roast them (my personal favorite).
To Roast Chickpeas:
Cooked Chickpeas (see above)
3 TB fat
salt and pepper
Turn oven to 425 degrees.
Drain cooked chickpeas in a colander. Set the colander over a bowl at room temperature for an hour: so the chickpeas can dry. After the hour, pat them dry with a towel or paper towel.
Toss chickpeas with 3 TB extra virgin olive oil, coconut oil and/or grass fed butter, salt and pepper and roast for 25 minutes. I like to roast my chickpeas in a large cast iron pan.
Enjoy or store in the refrigerator for a week and a half.