Socca Recipe - Love and Lemons (2024)

FAQs

How do you keep socca from sticking? ›

It's essential that your skillet is hot when you add the socca batter, so put your pan in the oven as soon as you turn it on. If your skillet is too cool, the socca will stick to it, and the edges and bottom won't crisp up as they bake. Don't cut the soaking time short.

When stored in a cool, dry and dark place, an unopened pack of chickpea flour can last up to 1 year past the printed date on the package. However, once opened, it should be used within 6 months for best quality. If you've frozen your chickpea flour, it can last for an impressive 2 years.

Place the dry chickpeas in the blender, and blend until they are finely ground, like a flour. Be warned– it's VERY loud at first! Once you've ground the chickpeas, pour them into a fine mesh strainer to sift out any larger pieces that might have been missed. Then, the chickpea flour is ready to use.

Socca de Nice is one of the most famous dishes of the South of France. It is a simple dish, a chickpea pancake very similar to the italian “farinata” that you can taste in the nearby Liguria.

Dry roasting the chickpea flour before use will get rid of the bitter taste and bring out more of its nutty flavor as well as a hint of natural sweetness.

I usually use dried chickpeas here to make my flour, however, for increased nutritional value you can sprout and then dry the chickpeas before grinding them into flour. To do this, add a cup of chickpeas to a large jar, loosely cover with some cloth and soak 12 to 24 hours, then rinse well.

Wheat-based refined flours usually can be used past the expiration date (up to a year at your house), especially if it's been stored in a cool, dry place. 2 You'll want to be careful about self-rising flour, though, as the baking powder that's mixed into the flour can lose its effectiveness over time.

The best way to determine whether your flour is safe is to smell it. While fresh flour has a neutral odor, bad flour smells off — it can be stale, musty, or almost sour. It may also look discolored. Additionally, if your flour has come into contact with water or moisture, large clumps of mold may appear.

Researchers noted that because chickpea flour maintains the structure of its dietary fiber, creating a form of resistant starch, it takes longer to digest compared to wheat flour. This is similar to other types of “alternative flours” made from non-wheat sources, such as cassava, black beans, peas, and lentils.

It's also cheaper to make your own. I can generally find chickpeas for about a dollar per pound, whereas chickpea flour (in my area) tends to run about $3-$4 per pound. It doesn't take long to make, so making your own is a great way to save a little money.

Is garbanzo flour and chickpea flour the same thing? ›

Gram flour, also called besan, garbanzo flour, or chickpea flour, is made from ground chickpeas, which are naturally gluten-free. Chickpeas also have many names, including garbanzo beans, garbanzo, gram, Bengal gram, Egyptian pea, cici beans, chi chi beans and cece beans.

Chickpea flour is known as garam flour or garbanzo bean flour and it is made by grinding dried chickpeas. A staple in Indian and Pakistani cuisine, chickpea flour is commonly found in Asian and Middle Eastern groceries, but you can also make it yourself at home with a spice grinder or coffee grinder.

Farinata (Italian: [fariˈnaːta]), farinata di ceci, torta di ceci, fainé, fainá, socca, cecìna or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour.

While delicious on its own, socca pairs fantastically with many other things. When cooked to practically blistered, it takes on a cracker like consistency. It pairs well with sliced cheese, or a creamy dip. It added Parmesan cheese to my last batch of socca, and it was “fantastique” with a bowl of tomato soup.

This chickpea flatbread (known as “socca”) is a little culinary treasure hailing from the sun-kissed Ligurian Coast, stretching from Italy to France.

Put more oil in the batter or put more oil in the pan or use a non stick pan. It could also be you want to flip them too soon. When you put anything raw like meat/fish in a hot pan, it contracts and the proteins start to solidify, making it stick to your pan.

I soak dried garbanzo beans/chickpeas overnight, rinse well, then cook beans in Instant Pot. Beans come out tender. Then I dry beans on towel, toss with olive oil, roast at 375 degrees on jelly roll pan for 60 minutes, stirring every 15 minutes.

Chickpea flour's binding power makes it an excellent gluten-free alternative for holding together oven-fried cakes, croquettes, and fritters, including our Zucchini Fritters.

It holds up to being boiled in water better than other bean pastas, maintaining the bite of an al dente noodle. (Here's a caveat: only buy the small shapes. The spaghetti and long-strand varieties of Banza get soft and fall apart. Stick with the elbows, penne, rigatoni, rotini, etc.)