Meatless Monday: Socca with Mushroom and Tofu Saute

I love playing with new flavors and new techniques in the kitchen. For the past year or so, I have been experimenting with various gluten free flour options. I prefer to find ways to use the various flours in recipes that are made for them, rather than using the flours as substitutes for traditional wheat flour.

A while back, I bought a box of chickpea flour on Amazon. I bought it for a specific recipe, but was left with three additional bags of flour. The price for the bulk flour made it worth it.
Most of the chickpea flour recipes that I have played with have been Indian recipes. While perusing the NY Times one day, I was excited to see another option – the Socca. Socca is a traditional French flatbread. It is chewy, soft and crispy around the edges. It pairs well with many flavors. A recent dinner found us eating the socca with a simple mixture of crumbled tofu, onions and mushrooms. It really is versatile, so I encourage you to play with it.
Socca Flatbread
1 cup chickpea flour
1 cup warm water
2 tsp. cumin
1 tsp. salt
2 tsp. garlic powder
1.5 tbsp olive oil plus more for brushing the pan
Mix everything together in a small mixing bowl. Set aside for about 30 minutes or so.
Heat your broiler to high. Preheat your cast iron pan in the oven for a minute or two. 
Brush a thin layer of olive oil on your pan. Ladle a thin layer of the chickpea batter into the pan. I used around 1/2-3/4 cup of the batter for each flatbread. The process is similar to making a crepe.
Place the pan under the broiler for about 3-4 minutes. It will bubble and brown on top. 
Remove from oven and slice in to wedges.

We served ours with a sauteed mixture of tofu, onions, garlic mushrooms and herbs. Enjoy with any toppings you’d like. You could even make it sweet and serve for dessert!
About Hindy Garfinkel
1 2