Posts Tagged ‘chickpea flour’


This goes by a number of names and several shapes–socca, farinata di ceci, foccacia di ceci–depending where you eat it.

It’s street food eaten on the move.

There’s a recipe for it in my book, Delicious Dishes for Diabetics.

But here is a slightly different version–I’ll call it chickpea bread.

I’m going to buy some spring onions in the market tomorrow–well it is Spring though it’s difficult to credit–grill them as in A lovely mess of spring onions and spread them over the bread.

The sun is forecast tomorrow and we’ll eat it sitting down!


1 pint/580ml sparkling water

8oz chickpea flour–(aka gram, garbonzo flour and gluten and wheat free)

1 tsp baking powder

2 tbsp olive oil

half a small red onion–sliced fine

1 tbsp rosemary spears or more

salt and pepper

  • Pour the water into a large glass bowl.
  • Shake the flour and baking powder into the bowl through a sieve and stir it in.
  • Add the salt.
  • Add the olive oil and stir thoroughly.


  • Cover the bowl and leave it to settle for a couple of hours.
  • When you are ready to bake the “bread”, stir in the onion and the rosemary.


  • Heat the oven to 200C/400F.
  • Oil an oven tray and pour in the contents of the bowl, taking care it doesn’t slop over the sides.


  • Gingerly lift it onto the top shelf of the oven and let it cook for 35 to 40 minutes.
  • It should have browned some.

IMG_6261Ease it out of the tray onto a serving board for easier slicing


and grind some pepper over it.

(Good sautéed in olive oil the next day and eaten with a simple salad or try it topped with a fried or poached egg.)

Read Full Post »