Rosemary Socca – with Chickpea Flour

Prep time: 15 minutes, plus 1 hour for resting time | Cook time: 10 minutes | Yield: 2 pieces *Estimate Only
Rosemary Socca – with Chickpea Flour

Ingredients

  • 1 cup Pereg Chickpea Flour
  • 1 cup warm water
  • 2 tablespoons extra virgin olive oil, plus more for frying
  • 1 tablespoon minced rosemary
  • ½ teaspoon Pereg Kosher Salt
  • ¼ teaspoon Pereg Cracked Black Pepper

Preparation

STEP 1

Whisk together Pereg chickpea flour, water, olive oil, rosemary, salt and pepper in a medium bowl. The batter should resemble pancake batter. Rest for one hour.

STEP 2

When ready to bake, set an oven rack 6 inches below the broiler and turn on the broiler. Warm a 10 inch cast iron pan under the broiler for 2-3 minutes to heat pan.

STEP 3

Carefully remove the pan from the oven using oven mitts and add about 1 ½ teaspoons olive oil to the pan. Swirl to coat. Pour half of the batter into the ban and swirl to coat the pan.

STEP 4

Broil for about 5 minutes, or until socca begins to brown.

STEP 5

Carefully remove socca from the pan with a spatula and cut into wedges if desired. Use as a wrap or with dips. Repeat with remaining batter.

STEP 6

Can be refrigerated for up to 5 days.

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