Vegan Chickpea Omelette

breakfast stuffs delivery system initiate.
Vegan Chickpea "Omelette"



Two pretty perfect (if I do say so myself) chickpea omelets, fully loaded
with tempeh, sautéed kale and avocado.

 I haven't missed/ don't miss eggs. I baked my first batch of vegan cookies at the ripe old age of 14, followed shortly thereafter by my first vegan cake, and never looked back. But every now and again, while watching breakfast companions devour eggy omelets, I feel little pangs of jealousy. Not over the eggs themselves, but because *DAMN* the omelette is an optimal breakfast stuffs delivery system.
You can put anything in there, and a lot of anythings at that.
Breakfast burritos and breakfast bowls are all well and good,
but omelets bring the fully-loaded fancy.
And we should all be bringing more of the fancy in 2014.
So I've spent a few snowed-in days tinkering with ingredients
and came up with this non-eggy solution.

A variation on a traditional socca, or chickpea crepe,
tailor-made for all your breakfast needs.
Fancy pants.

Days this cold are best spent indoors, over a hot stove, avoiding frostbite.

Snow falling, omelets cooking.

Ingredient gathering.

Gluten Free Chickpea Flatbread

accidentally gluten-free.

Socca: Crispy Chickpea Flatbread

Socca, fresh from the oven, dusted with sea salt, black pepper and cumin, with a side of fresh arugula.

If you've read my blog at all, you know I don't really shy away from the gluten. This is one of only a few gluten free recipes in my arsenal, but it is always in heavy rotation. Socca is a fantastically flavorful flatbread that cooks up in a snap and is almost additively simple to make. Because the ratio of flour to water is 1 : 1 it can be easily doubled or halved and, as a bonus, is also super easy to remember. Chickpea flour is naturally gluten free and a must have for any vegetarian/ vegan/ pantry. Add a little olive oil, some salt and pepper and a dash of cumin and you've got the makings for a delicious and incredibly inexpensive, crispy, bread-y treat. The flatbreads can be sliced up into little squares for snacking, or kept whole and eaten as a kind of chickpea crepe, filled with greens or vegetables. 

Socca batter, ready for the oven.

Socca Recipe

(makes about 6-8 flatbreads)

You will need an 8" oven safe skillet for this recipe.

2c chickpea flour

2c water

2 1/2tbsp olive oil

1tsp ground cumin

1/2tsp salt

Salt, pepper and ground cumin

for the finished socca.

Prepare your chickpea batter:

Combine water, flour, 1 1/2tbsp of the olive oil, salt and ground cumin in a medium bowl.

Whisk to combine, cover and set aside for at least 1 hour.

Place about half of the remaining olive oil in your skillet.

Position a rack in the top third of your oven and 

preheat broiler.

Socca with beautifully crisped edges, fresh from the broiler.

Once the oven and pan are heated, CAREFULLY with a potholder or towel

remove pan from the oven, give your socca batter a quick stir,

and add about 1/4cup to the hot oiled pan, swirling until pan is well coated. 

Place back in the oven. 

Cook until socca begins to brown around the edges and bubble,

approximately 5 minutes but times will vary.

Use a spatula to slide cooked socca from pan onto a cutting board.

Sprinkle with salt, pepper and cumin.

Repeat cooking process with remaining socca batter,

adding a bit more olive oil between each batch.

Serve warm. 

Oh yeah.