Socca (pronounced SO-kah) is a thin chickpea crêpe popular in Italian and French towns along the Ligurian Sea (it's called farinata in Italy). In this healthy recipe, the socca is like a cross between a pissalidière and a gluten-free, anchovy-topped pizza.
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.
1 slice each
230 calories; protein 6.5g; carbohydrates 26.6g; dietary fiber 4.8g; sugars 8g; fat 10.9g; saturated fat 2.6g; cholesterol 5.1mg; vitamin a iu 185.5IU; vitamin c 6.6mg; folate 45.4mcg; calcium 66.3mg; iron 1.3mg; magnesium 40.6mg; potassium 278.2mg; sodium 286.2mg; thiamin 0.1mg.