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Socca || Chickpea Flat Bread

I'm lazy and cheap; especially when it comes to food. When I get hungry, I don't have time to go to three different stores and cook elaborate meals. I'm just not in to that and my guess is you're not either. But what I am into is my food tasting high maintenance and expensive, ya feel me? 

For instance, I'm not too big on wasting tons of time running to a bunch of specialty stores to find the "best" (which usually also means "most expensive") gluten-free, vegan-friendly substitute on the market; but I really wanted flat bread today. Instead of going to the store (because I happen to have a barren fucking pantry and fridge, right now), I did what every good lazy and cheap vegan chef would do...I made do with what I had: chickpeas. 

In past posts, I've used chickpea flour to batter asparagus and I've even used it to make the most bombass omelette ever, and I sure hope you tried them. But I hope you didn't go out and buy chickpea flour. That shit is expensive! I'm pretty sure it's like 400% more expensive. I'm not mathmatical though...sooooooooo.

Point is, buy your chickpeas dry from the bulk section and use your food processor to grind them into flour. IT'S SO EASY! and considerably cheaper. All you do is turn your processor on. When you think you might have a flour on your hands, just use a sifter to separate any big chunks that didn't get ground. What do you do with those? Well you put them back in the processor, of course. Waste not, want not.

1 c chickpea flour
1 c water
2 tbsp olive oil
1/2 tsp salt

  1. Mix together all of the ingredients and let sit for an hour or so.
  2. While your batter is chillin' on the counter preheat your broiler. When your hour is up and you're ready put your cast iron skillet in the oven and get it nice and warm. I left mine sitting empty in the oven for about 5-8 minutes. 
  3. When your cast iron is hot, drizzle about a teaspoon or so of olive oil in to the pan and pour in the batter (it should sizzle upon coming in contact with the skillet). Broil for 5 minutes. You'll see the edges start to pull away from the sides of the skillet and start to crisp right up. That's when you know you're ready to eat. 


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