Socca - Chickpea Flatbread
 
     I was cruising the internet a few weeks ago looking for gluten-free recipes when I came across a travel website that talked about a wonderful flat-bread found in the south of France called socca made from chickpea flour.  It is made like a crepe and sold by street vendors in this region of France.  I found the flour at Elloitt's Natural Foods (also called garbanzo bean flour) and tried a batch last night.  I did not have any fresh Rosemary leaves so I substituted thyme.  It came out excellently.  Although it is high carb, it is a low glycemic carb.
 
     1 cup Chickpea flour
     1/2 tsp sea salt
     1/2 tsp fresh pepper
     1 cup warm water
     3 Tbs Olive oil
     1/2 medium onion
     1/2 Tbs minced Rosemary
 
     Mix together the flour, salt,  pepper, and rosemary leaves.  Whisk in the warm water and 2 Tbs of the olive oil.  Cover and let sit for at least 30  minutes.  About 5 minutes before the batter is ready preheat your oven to 450 degrees and put a large cast iron skillet in to get hot. Slice up the onion very thinly and add it to the batter after it has set for half an hour.
     Take the skillet out from the oven and put the last Tbs of olive oil into the pan an spread it around.  Pour half the batter into the skillet and spread to the edges like you would a crepe.  Pop it into the 450 degree  oven for 12 to 15 minutes until the better is well set and the edges are crisp.
     Now move the skillet under the broiler just long enough to brown the socca in spots.  Cut the socca into wedges and serve hot as is or invent toppings of your choice.
     With my 12" skillet there was enough batter for 2 socca.  In France they will make these a couple feet across in big brick ovens.  I found it to be delicious as is but also thought this would make a wonderful thin crust for a pizza.