Chickpea Veggie Flatbread (Print Version)
# Ingredients:
→ Dough Base
01 -
250g of water
02 -
125g of chickpea flour
03 -
50g of extra virgin olive oil
→ Vegetables
04 -
1 green bell pepper
05 -
1 yellow bell pepper
06 -
2 zucchini
07 -
1 large red onion
→ Seasoning
08 -
A sprinkle of salt (to taste)
09 -
A drizzle of olive oil (2 teaspoons for veggies)
10 -
Crushed black pepper (to taste)
11 -
Fresh rosemary, as much as you like
# Let's Cook:
01 -
Chop up the veggies into chunks. Coat them with olive oil, toss in some salt, and sprinkle rosemary on top. Mix them thoroughly to blend the flavors.
02 -
Spread the vegetable chunks evenly on a baking tray. Pop it in the oven at 180°C for 25 minutes, stirring once halfway through.
03 -
Pour the chickpea flour into a mixing bowl. Slowly add water while whisking. Stir in the olive oil, add pepper and salt, and mix until super smooth.
04 -
Leave the batter to sit for 30 minutes and settle.
05 -
Once the veggies are roasted, let them cool a bit. Gently fold them into the dough mixture.
06 -
Line a baking sheet with parchment paper. Pour the batter over it and bake for 25 minutes. The socca should get crispy outside but stay soft inside.
07 -
Serve hot. You can sprinkle fresh herbs on top or add some halved cherry tomatoes for garnish.
# Tips:
01 -
Gluten-free recipe
02 -
Perfect for a light meal or appetizer
03 -
Keeps well for a few hours at room temperature