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4 Serves
53 Mins
In a large mixing bowl, whisk together the chickpea flour and salt. Gradually add water and olive oil, whisking until the batter is smooth and free of lumps.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
135 µg / 400 µgCalcium
23 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
98 mg / 1,250 mgPotassium
261 mg / 4,700 mgSodium
308 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Let the batter rest at room temperature for at least 30 minutes to allow the chickpea flour to hydrate properly.
Preheat your oven to 230°C and place a cast iron skillet inside to heat up. Once hot, carefully remove the skillet, coat it with a thin layer of olive oil, and pour in the batter.
Bake the socca for 10 to 15 minutes, or until the edges are golden brown and crispy. Optionally, broil for the last minute to achieve a charred, blistered top.
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