HeartSong Retreat Recipes: Chickpea Flatbread (Socca)
HeartSong Retreat Recipes: Chickpea Flatbread (Socca)
A nourishing, high-protein flatbread inspired by traditional French socca. Made with chickpea flour and anti-inflammatory spices such as turmeric and cumin, this versatile flatbread is naturally gluten-free and perfect alongside almost any dish. Serve warm or at room temperature, paired with houmous, seasonal vegetables, or a drizzle of tahini yoghurt.
Serves: 2 | Prep & Cook Time: ~20 minutes
Gluten-Free | High-Protein | Anti-Inflammatory | Plant-Based
Ingredients:
75g chickpea (gram) flour (approx. ¾ cup)
120ml water (approx. ½ cup)
1 tablespoon olive oil (plus extra for cooking)
¼ teaspoon sea salt
¼ teaspoon ground turmeric
½ teaspoon cumin seeds or ground cumin (optional)
Freshly ground black pepper, to taste
Optional: chopped fresh herbs such as parsley or coriander
Method:
1. Prepare the batter
In a mixing bowl, whisk together the chickpea flour, salt, turmeric, cumin (if using), black pepper, and olive oil. Gradually whisk in the water until the batter is smooth. Allow to rest for 10–15 minutes to fully hydrate the flour.
2. Cook the flatbreads
Heat a non-stick or well-seasoned cast iron frying pan over a medium heat. Add a small amount of olive oil to coat the surface. Pour in half the batter and tilt the pan to spread it evenly. Cook for 3–4 minutes, or until bubbles appear and the edges begin to lift. Flip and cook for a further 2–3 minutes until golden and set. Repeat with the remaining batter.
Serving Ideas:
With houmous and sautéed seasonal greens
Alongside roasted vegetables or warm grain salads
Topped with soft herbs, a spoonful of yoghurt, or a tahini drizzle
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