Socca 'Pizza' with Spicy Walnut Lentil Spread and Fresh Veggies

I tend to get overwhelmed looking at gluten-free baking recipes. The long list of ingredients is often made up of things one would not normally have in their everyday cupboard. These include things like arrowroot powder, egg replacements, xantham gum, agave nectar and a combination of 3-5 different flours and starches for the equivalent of regular flour.

If you haven't heard of it already, there is a delicious flatbread pancake out there with one dry ingredient that cooks to perfection. It's called socca, and it's made from chickpea flour. Apparently, its roots lie in the south of France as a finger food, often served in the street. Chickpea flour has great nutritional value: a serving of 100 g gives you 22 g of protein and 11 g of fibre (NutritionData.com).

The only real requirement for this recipe is that you need a cast iron pan. Ours is on the cheap side, and has a wooden handle, so I first tried this with a metal dish. It turned out okay, but there was a lot of pancake poking and multiple flips during the process. I prefer to keep recipes that involve turning up the heat halfway through and re-setting the timer 4 - 5 times to myself as learning curves.

This time, I borrowed a regular cast iron pan from our lovely friends and neighbours, and it was easy-peasy. Not only does it cook through evenly, it has great texture and a light taste. Socca is also exceptionally versatile. You can go savoury or sweet, thick or thin. I went savoury, and used it as a kind of flatbread to top with a walnut lentil spread and raw veggies for a fresh Sunday night dinner. My only complaint is the lentil spread's unfortunate shade of pink. I might feel better if we call it a pâté, even if only to legitimize its aesthetic qualities.

Socca 'Pizza' with Spicy Walnut Lentil Spread and Fresh Veggies      

Ingredients   

For the socca:
1 cup chickpea flour
1 1/4 cup warm water 
Pinch of salt and pepper 
2 tbsp olive oil (coconut oil is actually ideal for this, my kitchen is fresh out) 

For the lentil walnut spread:   
1 1/2 cups GF broth (TF and CF, if needed)
1 cup dried red lentils, rinsed well
1 medium white onion, peeled and chopped
2 cloves garlic, crushed and minced 
1/2 tbsp olive oil
1/2 cup raw walnuts
1 tsp dried coriander
1/2 tsp cumin 
1 tsp hot sauce (I used Sriracha) 
Juice of 1/2 lemon

Directions  

Whisk together the chickpea flour, warm water, salt and pepper. Set aside and let sit for about an hour (I am not a patient cook and 30 minutes was it for me, although I think the longer you can wait the better). 

In a medium sauce pan, bring the broth to a boil. Add the lentils and boil for approximately 4 - 6 minutes, stirring occasionally, until soft. They should absorb all the liquid. 

In a frying pan on medium heat, cook the onion and garlic in olive oil for approximately 5 minutes, until onion is tender. Remove from heat, and combine all ingredients in a food processor. Blend until a smooth paste is formed. 

Set your oven to 450 degrees Fahrenheit with the cast iron pan inside to heat up. Once the oven is ready, carefully remove the pan and add the oil, making sure it coats the bottom evenly. Pour the mixture into the centre of the pan, letting it spread evenly to the edges. The pan should be hot enough to begin cooking the mixture. 

Return the pan to the oven and bake for 10 minutes. Remove and flip the socca, and bake again for 2 - 3 minutes. 

Remove from the oven and slide onto a flat surface. Spread a thin layer of lentil spread and top with thinly sliced veggies (I had fennel, red pepper, avocado, radish, red onion and fresh basil and chives). You could really use whatever you have on hand here, in terms of dip, spread, sauce etc. Get creative. Serve warm. The batter makes one socca using a 10" pan, and the lentil spread yields about 2 cups.