Like pancakes, these savoury Italian flatbreads take time, but make a large batch, and freeze the leftovers and you’ll have them ready to reheat whenever you’re craving them. They’re great substitutes for tacos, wraps, or individual pizzas with whatever toppings you like. High-protein chickpea flour adds a nutty flavour, and a quick fermentation adds a gentle sourness, which also makes it more digestible. But don’t worry if you don’t have time to leave the batter overnight; just whisk together the chickpea flour and water immediately before cooking.
Aquafaba is the leftover liquid from cooking chickpeas and some other beans. You can use the drained liquid from a can of chickpeas or reserve the liquid from cooking dried chickpeas that you soak overnight and boil the next day.
3 1/2 cups (850 mL) chickpea flour
4 cups (1 L) water
14 oz (398 mL) can chickpeas, or 2 cups (500 mL) cooked chickpeas, plus 1/2 cup (125 mL) reserved aquafaba (see tip)
3 cups (750 mL) cherry tomatoes, halved
2 Tbsp (30 mL) extra-virgin olive oil, divided
1 1/4 tsp (6 mL) salt, divided
3/4 tsp (4 mL) black pepper, divided
1 tsp (5 mL) grated lemon zest
1/2 cup (125 mL) goatsí milk cheese, mozzarella,
or vegan ricotta (optional)
For chickpea batter, the night before, in large bowl, whisk chickpea flour with water. Cover with plate or clean cloth and let sit for 15 hours at room temperature.
Preheat oven to 300 F (150 C).
Drain canned chickpeas, reserving 1/2 cup (125 mL) liquid (aquafaba). Rinse chickpeas and pat dry on clean kitchen towel. In small baking dish, combine chickpeas with sliced cherry tomatoes, 1 Tbsp (15 mL) olive oil,
1/2 tsp (2 mL) salt, and 1/4 tsp (1 mL) pepper. In preheated oven, roast for 10 minutes. Stir and roast for 10 to 15 minutes more, until tomatoes start to break down and release juices.
Into chickpea batter, whisk remaining 1 Tbsp (15 mL) olive oil, 3/4 tsp (4 mL) salt, 1/2 tsp (2 mL) pepper, and lemon zest. In medium bowl, whisk aquafaba to soft peaks. Fold into chickpea batter.
Heat greased griddle or skillet over medium-high heat. Add 1/2 cup (125 mL) batter to create circles about 1/4 in (less than 1 cm) thick. Cook for 2 minutes, until bottom is set, then flip and cook for 1 minute more, or until cooked through. Transfer to plate and cover with second plate to keep warm while cooking other soccas. Cook remaining socca batter, wiping griddle with oil between batches, if needed.
To serve, top socca with the roasted cherry tomatoes, chickpeas, and cheese, if using.
Each serving contains: 264 calories; 13 g protein; 7 g total fat
(1 g sat. fat, 0 g trans fat); 37 g total carbohydrates (8 g sugars,
8 g fibre); 395 mg sodium