Rated 4.25 out of 5 based on 2 votes
- 250 g chickpea flour
- 50 ml extra virgin olive oil
- 750 ml water
- 1/2 tspn salt
- 1/2 tspn freshly ground black pepper
- 1 bunch thyyme
You will require a non-stick 15cm heavy based pan for this recipe.
This preparation is interesting in that it is found from the Niçoise region as ‘Socca’, Tuscany as ‘Cecina’ & Sicily as ‘Panelle’ all are made the same way with perhaps slightly different ratios of chickpea flour, olive oil and water.
Combine the dry ingredients with the olive oil in a deep bowl. Slowly whisk in the water and stir to obtain a smooth batter. Cover with cling film and leave to prove or mature for 4 hours.
Transfer to a pouring jug. Preheat the pan over a moderate flame and add a dessert spoon of olive oil. When hot add enough batter to come to a depth of 5mm. The bottom will crisp and the oil will bubble through the batter giving a crumpet like texture.
Cook until set and crisp. Place onto a plate of absorbent paper and keep warm in a low oven. Repeat with the remainder of the batter. Season with a little chopped thyme and sea salt to serve.
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I am way more llikley to make this (home) recipe than your other recipes here. It sounds yum but how is it served? With what? Is it eaten alone or as an entree? More information would assist!.
served under ham and eggs for the gluten free breakfast …. yum! My son wrapped his scrambled eggs up and ate it hands on and enjoyed every bite … thankyou!