Depending whether you´d like to be a French or an Italian chef you can call your chickpea bread accordingly. Socca originates from France and Farinata from Italy, but both depict the same huge chickpea pancake/flatbread.
I have made chickpea galettes several times, both for sweet and savoury brunch, but now as I had some wild garlic pesto around I wanted to find a suitable easy made bread to spread it on. I had heard of a chickpea bread alternative for a white bread but I didn´t really know what else is needed for baking it.
I have also tried several times to make a black rye bread, but as it is a sourdough bread it takes quite a time to get it right and I have not succeeded perfectly yet. One day, I promise! But at the moment this chickpea bread came to life. I am not so sure if it would be my go to bread on everyday basis, but it is definitely a perfect life saver when you´re in need. Also it is very healthy, gluten free, protein loaded thanks to the chickpeas, and though it doesn´t fit the low-carb diet it is still low-glycemic.
After a little recipe testing I came out with my version of a Socca/Farinata. It is basically like making a galette batter but instead of frying it in batches on a pan you put a thicker layer on a skillet pan and bake it in the oven. As I didn´t have an ovenproof skillet around I just used an 18 cm round cake pan and it worked out fine.
Chickpea bread can be a little bland on its own but it turns into an amazing bread substitute when paired with tasty spreads.
Some people eat it plain, some with olive oil, but I prefer to have a bowl of hummus or pesto aside 😉
Here I used my wild garlic pesto as the topping. For the recipe click here.
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