Friday, March 19, 2021
daily actions toward becoming better prepared for societal collapse
True confessions time.
I really do not like garbanzo beans.
At all. And yet, I’ve written
three or four articles focusing on using garbanzo beans. And I really love those recipes—hummus,
chocolate mousse, egg substitute, and homemade Cool Whip. But I loathe plain garbanzo beans. And now, here’s another cool food storage
recipe featuring them.
Socca is simple, traditional bread from France that uses
only garbanzo bean flour, oil, salt, and water.
At its most basic, it’s grilled and then topped with salt and
pepper. But as with many traditional
foods, there are dozens of ways to prepare it. This is socca at its most basic.
Socca
1 cup garbanzo bean flour
1 cup water
1 1/2 tablespoons extra virgin olive oil
1/4 teaspoon salt (1/2 teaspoon kosher salt, if you have it)
Combine the bean flour, water, olive oil, and salt in a
small bowl and let rest 30 minutes so that the bean flour can fully absorb the
water.
Set an oven rack 6” below the broiler element and heat oven
to 450°F. Five minutes before the batter
is done resting, put a 10” cast iron skillet into the oven to heat and set the
oven to broil.
Remove the heated skillet from the oven. Pour 1 teaspoon of oil in the skillet and
swirl it around to coat the pan. Pour
the batter into the center of the pan and tilt the pan, if necessary, to spread
the batter.
Broil the socca for 5-8 minutes, or until the top of the
socca begins to blister and brown. The
socca should be flexible in the middle but crispy on the edges. If it is cooking too quickly, move the skillet
to a lower rack.
Serve immediately. Slice
into wedges or squares. While socca will
keep for a week and can be toasted, it really tastes best straight from the
oven. Drizzle with olive oil and
sprinkle with kosher salt and pepper.
Family reviews: It’s pretty good. Not an every night thing, but it is different. It works well with soup or chili, or even just by itself for a quick snack. The 30-minute rest takes a bit of time, but it bakes up so quickly and really doesn’t take much hands-on time.
Links to related posts:
I eat cold garbanzo beans right out of the can – love them in a veggie salad >> just wish they were more common in the canned food sections ….
Delicious southern french recipe !
Friday, March 19, 2021
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