* Exported from MasterCook *
Chickpea Galette - French Socca
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups chickpea flour -- also called garbanzo flour, besan or gram flour
1 teaspoon fine sea salt
1 teaspoon ground cumin
3 Tablespoons olive oil
1 cup cold water
To cook: -- olive oil
Freshly ground black pepper
1. In a medium bowl, combine the chickpea flour, salt, cumin, and 3
tablespoons oil. Pour in 1 cup / 240 ml cold water in a slow stream,
whisking constantly to avoid lumps. The mixture will be thinner than
pancake batter. Cover and let rest for 2 hours at room temperature, or
overnight in the fridge.
2. Place a well-seasoned 10-inch / 25 em cast-iron pan in the oven and
preheat the oven to 400°F. / 200°C.
3. Whisk the batter again. Remove the pan from the oven cautiously (it
will he hot) and pour in a good glug of oil, swirling the pan around to
coat. Add half of the batter to the pan and swirl to cover the entire
surface. Return to the oven and bake until set, 10 to 15 minutes. Switch
the oven to the broiler setting and Ieave the pan in, keeping a close eye
on it, until golden brown and crisp at the top, a few minutes more.
4. Turn the socca out onto a plate—you may have to help it out with a
thin spatula—and then flip it back onto a cutting board, browned side up.
Cut into square servings with a knife or pizza wheel, drizzle with a
little more olive oil, sprinkle with black pepper, and serve hot. Repeat
with the remaining batter.
Serves 4
USE AS A TART BASE: Prepare the batter as instructed above, but add only
3/4 cup water. Pour the entire amount of batter into the pan at once and
bake until set, 25 to 30 minutes, before switching to the broiler setting
for another 10 minutes. Turn the socca out onto a plate, then flip it back
onto a serving dish, and garnish with cooked or raw vegetables.
AuthorNote: A staple of Nice's culinary heritage, socca is a thin crepe
made with chickpea flour and baked on giant copper pans in wood-fired
ovens. The large round is sliced into smaller pieces that receive a
drizzle of olive oil and a shower of black pepper before they're eaten,
hot, with one's fingers. It would be sacrilegious to use cutlery.
Though the wood-fire smokiness does a lot to contribute to socca's
addictive flavor, those of us who don't have such an oven can nonetheless
make it —or one of its relations -at home. Socca has various siblings
around the Mediterranean, such as the Italian cecina and farinata, or the
cumin-flavored calentita that Spanish Jews brought with them to North
Africa. And although cumin is untraditional in socca, I tried adding some
to a batch recently and have never looked back.
Aside from baking socca to serve with a predinner drink, I also make a
slightly thicker version to use as a tart base, topped with summertime
vegetables, as for the Zucchini and Apricot Socca Tart on page 76.
Variation: Sprinkle thinly sliced scallions (white and green parts) on
the batter just after pouring into the hot pan.
Cuisine:
"French"
Source:
"French Market Cookbook: vegetarian recipes from my Parisian kitchen
by Clotilde Dusoulier, 2013"
S(Formatted by Chupa Babi):
"Oct 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 205 Calories; 12g Fat (52.6%
calories from fat); 7g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 492mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2
Fat.
Nutr. Assoc. : 0 4860 0 0 0 0 0
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