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The Gluten Free Vegetarian: Apple, Onion, and Feta Chickpea Socca Recipe

Posted By yum On October 28, 2007 @ 2:53 am In Flatbread, Vegetarian, apple, cheese, socca | 7 Comments

soccabite.jpgapplesocca2.jpg [1]When I read that the gluten free menu swap ingredient of the week was apple, I started considering possibilities. Apples are one of our favorite snacks, whether they be crisp organic fuji apples eaten fresh with a slice of havarti, or slow baked apples seasoned with cinnamon and sugar in pie, or baked in Chebe turnovers [2]. But somehow, I was in the mood for a savory apple treat. And, what is more savory than the delicious French socca chickpea crepe? I first discovered socca in Japan, and then furthered my acquaintance with them in the short-lived Berkeley Socca Oven. When Socca Oven closed their doors, those of us at CeliacBayArea Yahoo group were determined to keep socca on the menu in our own homes. But, it was ByTheBay’s post of an especially delicious socca recipe [3] that ensured the socca’s regular place in my house. In addition to my old standby topping of hummus, olives and fresh veggies, I developed a socca with a south american spicy bean topping [4]. Now, here’s a fresh new take on the socca, this time garnished with tangy, delightful goats cheese, sweet apples, and crunchy pecans. How do you like your socca?

Onion, Feta, and Apple Pizza Recipe
Main Course [5]  Alternative Grains [6]  European [7]  
1 tbsp butter
1 onion, thinly sliced
1 socca recipe, see below
3 oz. goat cheese
1 small green apple, peeled, cored and thinly sliced
2 oz. feta
2 tbsp. pecans
2 tbsp. oil-cured sundried tomatoes, diced
fresh thyme or oregano
Spray baking sheet with non-stick cooking spray and bake apple slices in a single layer until they are no longer crisp. Remove from pan, and reserve.

Melt butter in a cast iron pan on medium heat and then add your thinly sliced onions, letting them slowly caramelize. This may take as long as 20 minutes. When they are golden brown, remove them from the heat and reserve.

Make the below socca recipe with diced onions, fresh rosemary or dried rosemary (a generous amount), and extra diced sundried tomatoes mixed into the crust if desired. Sometimes the first socca is fragile, so you can use it for snacking. When the first sturdy socca has spent 9 minutes in the oven, take the socca out. The edges should be brown and lifting from the edges of the pan. Top with a thin layer of goat cheese, onion, apple, feta, sun dried tomatoes, and pecans (listed in order) . Put back in the oven for three minutes. Be careful not to let it burn. Remove from oven, let cool, eat, and make a second socca. If there is more socca batter, enjoy then plain once you have run out of toppings. Yummy!

Celiacbayarea Group Soccas
Bread [8]  Alternative Grains [6]  European [7]  
1 cup garbanzo bean flour
1/2 tsp salt
1 cup warm water
2 tbsp. olive oil
1/2 diced onion
freshly ground pepper
Additional olive oil

For South American flavor:
1 tsp marjoram or oregano
1/2 tsp cumin seed

For Mediterranean flavor:
minced fresh rosemary (needles from 1 stick)

Heat cast iron pan in oven set to 450 degrees.

Mix bean flour with salt, whisk in warm water and olive oil. Let the
batter sit for at least 30 minutes, then add diced
onion, freshly ground pepper to taste and seasonings (minced rosemary OR marjoram and cumin ETC). Whisk one more time.

Dribble a small amount of olive oil in hot cast iron pan and spread
around to cover using basting brush. Pour about half the batter in
pan. Swirl the pan so the “Crepe” covers the entire surface of the
pan. Make sure it’s not too thick- the thinner the better! Place cast
iron pan back in oven for 12-15 minutes and edges are crisp but not
burnt. Remove from oven, separate crepe from pan with a metal spatula (so it’s easy to remove later), baste top lightly with olive oil and place any toppings you’d like to have heated- place under broiler for about 3 minutes, watching closely to make sure it doesn’t burn.

Cut into triangles with a pizza cutter and enjoy. If toppings make it
messy, fold over the triangle to eat. Yum! I’d give it a 10/10, it was
that good. DH gave it a 7/10, saying it was good for a socca. (Soccas
aren’t totally his thing).

Example of toppings:
I basted the socca with olive oil and put some kale on top and
broiled it until the kale wilted. Then I took it out of the oven and
topped it with homemade hummus, sliced black olives, and chopped
organic tomatoes. Totally yummy. For the second one I added pine nuts
and fresh basil. Next time I’ll try it with basil or sundried tomato

Or, you could do a traditional “pizza” with veggies, meat, and even
cheese. Basically, the sky is the limit.

On a GF board I’m on (http://health.groups.yahoo.com/group/celiacbayarea/) people have been experimenting with making soccas, a French “pizza” made from chickpea flour. This recipe would probably be great for diabetics or anyone doing low carb diets- and is egg, soy, and dairy free as well.
I was heavily influenced by GlutenFreeBytheBay’s post. Her blog entry about the socca experience can be found here:


I love her hummus topping! The woman’s a culinary genius, I tell ya.

Article printed from Book of Yum: http://www.bookofyum.com/blog

URL to article: http://www.bookofyum.com/blog/the-gluten-free-vegetarian-apple-onion-and-feta-chickpea-socca-recipe-1174.html

URLs in this post:

[1] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2007/10/applesocca2.jpg

[2] baked in Chebe turnovers: http://bookofyum.com/recipes/showrecipe.php?recipe=1138

[3] an especially delicious socca recipe: http://glutenfreebay.blogspot.com/2006/10/joy-of-socca.html

[4] south american spicy bean topping: http://www.bookofyum.com/blog/?p=284

[5] Main Course: http://www.bookofyum.com/recipes_v2/listrecipes.php#Main Course

[6] Alternative Grains: http://www.bookofyum.com/recipes_v2/listrecipes.php#Alternative Grains

[7] European: http://www.bookofyum.com/recipes_v2/listrecipes.php#European

[8] Bread: http://www.bookofyum.com/recipes_v2/listrecipes.php#Bread

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