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Socca

These crisp, savory chickpea-and-olive-oil pancakes are local to Nice, on the Mediterranean coast. Serve them with a green salad as a light lunch or with an aperitif as a late-afternoon snack.

  • Yield: Makes 8 wedges

Source: Martha Stewart Living, April 2005

Ingredients

  • 2 1/2 cups chickpea flour
  • 1/2 cup extra-virgin olive oil, plus more for skillet
  • Coarse salt and freshly ground pepper
  • 1 tablespoon chopped fresh rosemary

Directions

  1. Preheat broiler with rack 8 inches from heat. Stir together flour, 2 cups water, the oil, and 1 tablespoon salt.

  2. Oil a 12-inch cast-iron skillet; pour in batter. Broil until golden brown, 3 to 4 minutes. Bake at 400 degrees, until set, about 6 minutes. Sprinkle with rosemary; season with salt and pepper. Cut into 8 wedges.

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