Avocado Tomato Vegan Socca (Farinata) recipe
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Ingredients
- 2 ¾ cups chickpea flour 2 ¾ cups lukewarm water 3 tablespoons olive oil, divided 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon ground black pepper 1 avocado, peeled and sliced 1 tomato, sliced ¼ cup pitted black olives
Nutrition Info
- 283.1 caloriescarbohydrate: 30.1 gcholesterol: : -fat: 15.1 gfiber: 4.4 gprotein: 9.5 gsaturatedFat: 1.7 gservingSize: -sodium: 252.8 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Avocado Tomato Vegan Socca (Farinata)
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Combine chickpea flour, water, 1 tablespoon olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper in bowl, whisk until smooth. Let sit for 15 minutes.
Heat a cast iron skillet over medium heat. Add 1 tablespoon olive oil and swirl around to coat skillet. Pour batter into skillet and cook until edges are golden, about 2 minutes.
Place skillet in the preheated oven and bake until socca is set, about 12 minutes. Remove from the oven and top with avocado, tomato, and black olives. Drizzle with remaining 1 tablespoon olive oil.
Return to the oven and bake until golden and crispy, about 5 minutes.