Fig & Ricotta Socca
Socca (pronounced SO-kah) is a thin chickpea crêpe popular across Italian and French towns along the Ligurian Sea (it's called farinata in Italy). Typically savory, this lightly sweet gluten-free socca recipe is adorned with fresh ripe figs and a drizzle of honey. Serve as an appetizer or at brunch.
Source: EatingWell Magazine, November/December 2016
Gallery
Recipe Summary
Ingredients
Directions
Tips
To make ahead: Refrigerate socca batter (Step 1) for up to 1 day.
Tips: Chickpea flour made from ground dried chickpeas (aka garbanzo beans), is a gluten-free flour used in many traditional Middle Eastern recipes. Look for it in natural-foods stores and/or in well-stocked supermarkets in the gluten-free section. Once opened, store airtight in the freezer.
Nutrition Facts
Serving Size: 1 slice each
Per Serving:
239 calories; protein 9g 18% DV; carbohydrates 26.5g 9% DV; dietary fiber 3.6g 15% DV; sugars 13g; fat 11.1g 17% DV; saturated fat 2.7g 13% DV; cholesterol 9.6mg 3% DV; vitamin a iu 182.5IU 4% DV; vitamin c 0.8mg 1% DV; folate 106.9mcg 27% DV; calcium 110.7mg 11% DV; iron 1.4mg 8% DV; magnesium 50.2mg 18% DV; potassium 325.6mg 9% DV; sodium 338.5mg 14% DV; thiamin 0.1mg 14% DV; added sugar 4g.
Exchanges:
1 starch, 1/2 fruit, 1/2 medium-fat meat, 1 1/2 fat