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Thursday, April 18, 2013

Socca(with Toasted Chickpea Flour and Lemon infused Grapeseed Oil)



Hands down one of our favorite side dishes. We opt to make this thicker like a "cake" vs a flatbread. We simply use a smaller pan and increase cooking time by about 4-5 minutes. We love using flavor infused grapeseed oil to add one more layer of great taste. I used lemon flavored grapeseed oil to brighten the heavier flavor of onion, rosemary and chickpea- perfect.

Gluten-free,egg-free, soy-free,dairy-free, corn-free.



Ingredients:

1 cup toasted chickpea flour(toasting it reduces that "beany" flavor that some of us aren't as fond of-simply pour chickpea flour into thick bottom skillet and cook on medium heat and keep it moving till lightly toasted)
1 teaspoon salt(we prefer pink himalayan)
1 teaspoon fresh ground black pepper
4 tablespoons lemon or rosemary infused grapeseed oil (see below)
1 large onion, either diced or sliced and sauteed
1 tablespoon fresh rosemary leaves, chopped(I use scissors,if you nip it small it helps release that great flavor. you can use dried rosemary, just make sure you add it to the batter before you let it sit for an hour to soften the rosemary)


Directions:

Heat oven to 450 degrees.(about 20 minutes before you are ready to bake it, a hot oven is best)



Add toasted chickpea flour (besan) into blender; salt and pepper; 1 cup lukewarm, filtered water, and 2 tablespoons lemon infused grapeseed oil-blend well on high(smooth no lumps)


Cover, and let sit for at least 1 hour at room temperature or as long as 12 hours. Batter should be about the consistency of heavy cream.


Stir sauteed onion and rosemary(if you like a strong rosemary flavor,add the rosemary with the flour when you blend and the flavor will be intense) into batter.

Put a 10/12 inch pan in oven. Allow to get hot! (for thinner and chewier socca,use 14 inch pan we like ours more thick and cake like so we use a 10 inch pyrex pie pan- use what ya got is our theory!)

Pour 2 tablespoons of grapeseed oil(infused with lemon or plain) into hot pan, and swirl oil to cover pan evenly. Pour in batter, and bake 15 to 18 minutes, or until socca is firm and edges brown.

Set socca a few inches away from broiler for a few minutes, just long enough to brown it here and there(if you want,I skip this usually). Cut it into wedges, and serve hot.

NOTE: I find that the toasted chickpea flour tends to need to be sifted. You can sift the chickpea flour and whisk in the water to smooth it, but I am lazy and prefer to throw it in the ninja blender and skip the sifting part.

Feel free to add any herbs you prefer. I have added greek seasoning and topped with feta and olives and fresh basil for the hubby- which is delicious- rosemary and onion is a popular choice and I have also seen many plain versions of the Socca with no rosemary or any seasoning beyond salt and pepper.

Lemon Infused or Rosemary Infused Grapeseed Oil-


(picture of the lemon oil after 24 hours in fridge, has a nice lemon color from the peel)
In saucepan heat 1 cup grapeseed oil. Add the peel(avoid any of the white part it gets bitter)and simmer for 15-20 minutes. Remove from heat cover and allow to come to room temperature. I place oil with lemon rinds in glass jar and keep in the fridge, shaking every now and then. You can use this immediately, but I find the flavor intensifies after 12-48 hours. Discard after 2 weeks. For the rosemary(or any other herb) cut 1-2 tablespoons of fresh herb into oil and follow same process as above.(remove lemon peel or rosemary before using)

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