Arbëreshë-style Chickpea Pancake

Ingredients

In this adaptation of the French Socca, we incorporate the unique flavors and ingredients of Arbëreshë cuisine. While the French version typically uses plain olive oil, we enhance the flavor by using extra-virgin olive oil, which is a staple in Albanian cooking. Additionally, we infuse the pancake with a touch of traditional Arbëreshë spices, such as oregano and red pepper flakes, to add a subtle kick and elevate the overall taste. We alse have the original recipe for Socca, so you can check it out.

• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons extra-virgin olive oil, plus extra for cooking 2 tablespoons extra-virgin olive oil, plus extra for cooking
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 7g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the chickpea flour, water, olive oil, oregano, red pepper flakes, and salt. Whisk until smooth and well combined. Let the batter rest for at least 30 minutes to allow the flavors to meld.
2. 2.
   Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, pour a ladleful of the batter into the skillet, swirling it around to form a thin pancake.
3. 3.
   Cook the pancake for about 3-4 minutes, or until the edges start to crisp up and the bottom is golden brown. Flip the pancake and cook for an additional 2-3 minutes on the other side.
4. 4.
   Transfer the cooked pancake to a plate and repeat the process with the remaining batter, adding more olive oil to the skillet as needed.
5. 5.
   Serve the Socca de Arbëreshë warm, cut into wedges, and enjoy as a snack or as a base for various toppings.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter.
• Extra-virgin olive oil — Use a high-quality extra-virgin olive oil to enhance the flavor of the pancake.
• Dried oregano — Crush the dried oregano between your palms before adding it to the batter to release its aromatic oils.

Tips & Tricks

• For a crispier socca, cook it on a cast-iron skillet.
• Experiment with toppings such as sautéed vegetables, fresh herbs, or a drizzle of tahini sauce.
• Socca de Arbëreshë pairs well with a side of tzatziki or a simple tomato salad.
• Leftover socca can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a skillet or oven to regain its crispiness.
• Adjust the amount of red pepper flakes according to your spice preference.

Serving advice

Serve Socca de Arbëreshë as an appetizer or a light meal. Cut it into wedges and serve it warm with your favorite toppings or dips.

Presentation advice

Arrange the Socca de Arbëreshë wedges on a platter, garnish with fresh herbs, and drizzle with a little extra-virgin olive oil for an inviting presentation.