Tuesday, November 9, 2010

Spiced Pumpkin Seed Socca with Sauteed Spinach and Crimini Mushrooms

It's been awhile since I've had socca, a gluten-free flatbread made from Garbanzo bean flour.  Since I was in the mood for some kind of pizza-like treat, I decided to make it last night. 

The batter is a sifted mixture of 1 cup chickpea flour,1 tsp sea salt, 1/2 tsp baking powder, 1/2 tsp pepper, whisked together with 1 cup warm water and 2 Tbl olive oil.  The batter is pretty watery and needs to rest in the bowl and thicken, covered with a towel, for at least 30 minutes.  Meanwhile, a cast iron skillet is heated in a 450 degree oven. 

When the batter is ready, take the skillet out of the oven, coat the bottom with about 1 tablespoon of olive oil, and throw in 1/2 cup of diced onion, and 1/4 cup pumpkin seeds tossed in chili powder, cinnamon, and a pinch of cayenne pepper.  Bake for about 12-15 minutes, or until lightly browned on sides and top. Let it sit for a few minutes before cutting into wedges. 

I served my wedge with some baby spinach I had sauteed in olive oil with crimini mushroom and onion.  The socca is more biscuity than bready, with a crisp crusty edge.  This was a nice, light dinner which satisfied my bread craving, yet because of the garbanzo bean flour it's low in carbohydrates and high in protein.


Monique a.k.a. Mo said...

Looks delicious!

Mary Lawrence said...

Thanks, Mo! It really is a nice alternative to pizza.

Tiffany said...

I've never tried socca. Looks tasty! Thanks for sharing.

Mary Lawrence said...

Thanks, Tiffany. It is indeed tasty, and fun to pronounce, too: Socca!!