Have you ever cooked with chickpea flour or garbanzo bean flour? It is delicious and has been one of my best discoveries. I never even knew it existed before I made changes to my diet. Guess what? There are so many foods out there like chickpea flour that I had never even tried before and now they have become go-to ingredients for most of my recipes. For example, beans and lentils were other ingredients that I of course knew of but rarely ate since my protein came from meat and dairy for most of my life. Once I eliminated meat and sometimes dairy as well as fish from my diet, it seemed to open up this whole new world of FOOD possibilities. It has been pretty eye-opening to say the least.
Hello healthy flatbread!!!!
I make flatbread often since I love it as a side with soups and salads as well as a base for pizza. Check out my Caramelized Onion and Eggplant Socca Recipe.
Chickpea flour flatbread or SOCCA as it is traditionally known is crispy and so flavorful but also soft and herby. All key qualities required in a GREAT flatbread! To top it off chickpea flour is gluten-free, full of fiber and plant-based protein that, let’s be real, we all could use a little more of in our diet.
Don’t be scared! You can do this! I know trying new ingredients can be nerve-racking since our brains typically make us stick to “what we know” rather than “trying new things” but we all need to live a little now and then so why not go for it? You may, and trust me you WILL fall in love with this recipe!
So, how do you make this?
First, you can use a pie dish or baking sheet. This time I made it in a pie dish to get that circular look which I think is more eye-catching for photos but most of the time I jus cook it on a rectangular baking sheet and cut it into squares and it works just as fine.
Ingredients? Just some chickpea flour which you can get at most grocery stores (I usually buy two bags since I use it so much). It typically runs me about $3 for a 16oz bag. So affordable, I KNOW! It does need a little extra flavor, similar to potatoes so I paired it with a roasted garlic spread that is OUT OF THIS WORLD and so good for you. More on that in a minute.
Other ingredients I used:
- Olive oil
- Salt and pepper
For the flatbread, all I did was mix the chickpea flour with water, dried basil, a little olive oil, salt and pepper and whisked it until It was smooth. I then set it on the counter for an hour or so to thicken a little. Once it was ready, I preheated my oven to 425 degrees, scraped the film of bubbles off of the top of the batter and then baked it in a pie dish for about 30 minutes. So good paired with the garlic spread!!!!
Look at that crispy crust!!!
Then there is the Garlic Spread! My Fav!
All I did was place a few heads of garlic in some foil with olive oil, salt and pepper and roasted them in the oven for about 45 minutes. Could it be any easier?
When they were done I let them come to room temperature and squeezed the jewels of roasted garlic out of each bulb and pressed it into my cutting board. Lastly I added it to a small bowl with a drizzle of olive oil and salt and pepper and wallah, roasted garlic spread. It is so delicious. If you like garlic, and how can you not, you will LOVE this!
Perfect for a party or just a fun and easy weeknight addition to soup and salad. The garlic spread lasts in the fridge for up to 3 days and can be used to bump up the flavor of soups, sauces or even boring old toast with butter. AWESOME!!!!!
For the Chickpea Flatbread
- 1 cup of chickpea/garbanzo bean flour
- 1 cup of warm water
- 1/2 tablespoon olive oil
- 1 tablespoon dried basil
- pinch of salt and pepper
For the Garlic Spread
- 3 heads of garlic
- olive oil
- salt and pepper
For the Chickpea Flatbread
- Pour the chickpea flour into a medium size mixing bowl.
- Add the water and whisk until smooth.
- Add in the olive oil, dried basil, salt and pepper and mix. Set aside on the counter for about an hour to let it thicken a bit.
- After an hour, preheat the oven to 425F degrees. Scrap any film or bubbles off the top of the batter with a slotted spoon.
- Spray a pie dish or baking tray with cooking spray and pour the batter onto the pan and spread it out.
- Bake for 25-30 minutes until it's brown on the top. Remove from the oven and let it cool for a few minutes.
- Cut it up, serve warm and enjoy.
For the Roasted Garlic Spread
- Preheat the oven to 375F degrees (you can cook it at the same temperature as the flatbread, just watch it so it doesn't burn)
- Place the garlic bulbs on a piece of foil, drizzle with olive oil, salt and pepper and tightly close up the foil into a nice little package.
- Place it on a baking sheet and roast in the oven for 45 minutes. Until you can smell the wonderful aroma!
- Remove from the oven and let it come to room temperature so you can handle it.
- Place each bulb on a cutting board and press out the jewels of roasted garlic inside each one.
- Add the roasted garlic jewels to a small dish, add in a little olive oil, salt and pepper and mix.
- Spread on the flatbread and devour!
The garlic spread can be stored in an airtight container in the fridge for up to 3 days.