Gluten-Free Chickpea Flatbread (Print Version)
# Ingredients:
→ Crust Base
01 -
250g Water
02 -
125g Chickpea Flour
03 -
50g Extra Virgin Olive Oil
→ Veggies
04 -
1 Yellow Bell Pepper
05 -
2 Zucchinis
06 -
1 Large Red Onion
07 -
1 Green Bell Pepper
→ Seasoning
08 -
Rosemary - to taste
09 -
Freshly Ground Black Pepper - to taste
10 -
Salt - as desired
11 -
2 teaspoons Olive Oil (for veggies)
# Instructions:
01 -
Slice up your vegetables into pieces. Coat them in olive oil, sprinkle on some salt and rosemary to taste, and mix well.
02 -
Spread out the veggies on a baking tray. Put them in the oven at 180°C for about 25 minutes, stirring them halfway through cooking.
03 -
Pour the chickpea flour into a bowl. Slowly add the water as you whisk it, then stir in olive oil, salt, and pepper until you get a smooth mixture.
04 -
Let the batter sit for about 30 minutes to settle.
05 -
Once the veggies have cooked, let them cool a bit. Gently fold them into the batter.
06 -
Line a baking tray with parchment paper. Pour the mixture onto it and bake for 25 minutes. The socca should have a crispy outside but stay a little soft on the inside.
07 -
Serve while warm and top with fresh herbs or a side of cherry tomatoes cut in half.
# Notes:
01 -
Gluten-free dish
02 -
Great as an appetizer or light meal
03 -
Can stay fresh for a few hours at room temperature