I have been wanting to make socca forever, and I’m so glad I finally did!
CD’s brother is the play by play radio announcer for the South Carolina Gamecocks, and he was in town this weekend to call the USC vs Vanderbilt basketball game. Luckily, he arrived just in time for dinner on Friday night.
CD made lentil stew, and I made the socca. The stew recipe can be found here, but instead of using sausage, we simply added the chorizo spice mix from the The Happy Herbivore cookbook. It was delicious – what a great combo of flavors Lindsay!
Now, let’s talk socca. After reading all about this wonderful chickpea flatbread over at Pure2Raw, I settled on the following recipe:
1 cup garbanzo bean flour
1 cup HEABified coconut milk
2 TBSP butter
1/2 tsp salt
Pre-heat oven to 400℉. Mix all ingredients. Pour into a greased glass pie dish and bake for 45 minutes. That’s it, and it was perfect – kind of crisp and filled with buttery sweetness. I can’t wait to experiment more with the recipe. I’m thinking pizza crust!
Dinner was great, and Summer thoroughly enjoyed her time with Uncle Andy…
And today Chris and I enjoyed the great seats Andy got us for the game…
Why I waited so long to try socca, I have no idea. Have you ever made it?