Ingredients:
- 1 cup chickpea flour, preferably sprouted
- 1 medium lemon, juiced
- 1¼ cups water
- 3 tbs olive oil, plus additional for greasing the pan
- ½ tsp unrefined sea salt
Directions:
- Dump the chickpea flour into a medium-sized mixing bowl. Stir in the lemon juice and water. Cover the bowl, and allow it to rest at room temperature at least 12 and up to 24 hours.
- Set a 10-inch cast iron skillet in the oven, and heat the broiler.
- Whisk in olive oil and salt, until it forms a thin, smooth batter.
- When the skillet is nice and hot, swirl a glug of olive oil in the bottom of the skillet until it’s completely coated, then pour in half the batter, swirling it if necessary so that it coats the bottom of the skillet. Broil the socca until its edges turn crisp, and it begins to blister – about 7 minutes.
- Gently remove the socca from the pan, continue with the remaining half of the batter. Cut into squares and serve with more olive oil, fresh herbs, tomatoes, anchovies, olives or whatever you happen to like.
Vegan/Veg/GF/DF
Borrowed from NourishedKitchen
