Spiced Torta Di Ceci with Autumn Greens
Spiced Torta Di Ceci or Socca bread is spiced and gluten-free, easy to prepare, and one of my favorite last-minute “what do I make for dinner” solutions that taste great and loaded with goodness.
This recipe is a popular traditional food in France (Socca) or Italy (Torta di Ceci). It has a satisfying, almost nutty taste that becomes the backdrop to your favorite toppings.
Best of all, this flatbread made with chickpea flour is loaded with protein and super easy to make at home. I love spicing mine up with added antioxidants using a variety of spices in the recipe.
Feel free to change up your spice mix to make the torta different and exciting every time.
TORTA DI CECI
Prep time: 30 minutes
Cook time: 15 minutes
This recipe makes about two 5-inch flatbreads depending on your skillet.
My skillet is cast iron, about 5 inches in diameter. This size makes it easy to manage while flipping the torta.
Ingredients for the torta (chickpea bread)
1 cup chickpea flour
3/4 cup pure filtered water
Spice Mix to add to the warm torta after you flip it
1/2 tablespoon sea salt
Two teaspoons of ground cumin
One teaspoon of ground coriander
¼ teaspoon sumac powder
Directions
Stir the water into the dry ingredients together. It should have the consistency of pancake batter.
The longer it stands, the thicker the batter and the more pancake texture you will get.
I like to use the batter and keep the consistency not too thick; let the torta brown for about 3 minutes.
Flip once and add the spice mix on top while the other side is cooking.
Toppings
I sauteed garden dinosaur kale in ghee and ginger, tossed in cucumbers with nasturtium leaves.
Please feel free to top with poached eggs or try a cashew parsley pesto or a slow-roasted medley of autumn vegetables. Think of it as your canvas to paint with the most delectable flavors and combinations to inspire any masterpiece.
