This Chickpea Flatbread is my take on a classic French bread called Socca originating in Nice France. It is kind of like a thick broiled gluten-free pancake and lends well to all sorts of fresh or ground herbs and spices. The chickpea flour adds a punch of protein and fiber. Dress it up with fresh garlic, chives, tomatoes, lemon, olives, or rosemary. Or my personal favorite, pictured here, with ground sumac and fresh parsley.
This Chickpea Flatbread makes a perfect companion for soup or salad such as this Mushroom Quinoa Soup.
- 1 cup chickpea flour
- 1 cup filtered water
- 2 Tbsp olive oil , separated
- 2 tsp honey
- 1/4 tsp salt
- 1/4 tsp ground sumac
- 2 tbsp fresh parsley
- Whisk together chickpea flour, honey, water, salt and 1 1/2 Tbsp of olive oil. Set aside and allow to rest for 30 minutes.
- Heat a 10 inch cast iron in the oven at 450°F. Remove from oven, coat with remaining olive oil and pour batter in evenly. Re-set oven to broil.
- Broil for 5-7 minutes or until toasty brown. Remove from oven and sprinkle with sumac and parsley prior to serving. Serve with fresh tomatoes or a lemon wedge.
- Perfect alongside Mushroom Quinoa Soup.