Chickpea Pancake
with Mojo Rojo & Pepitas
Savory, crispy flatbreads made from chickpea flour are a common snack cherished across the globe. In the Mediterranean, they are called farinata, socca, cade, or torta di ceci; in South America, they are referred to as fainá. They are enjoyed plain on-the-go, or can be layered with toppings and eaten like pizza. We topped this breakfast socca with a smoky, robust red sauce, creamy avocado, juicy Valencia orange, and crispy pepitas.
Nutrition (per serving)
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INGREDIENTS
- 4 tsp vegetable broth concentrate
- 1 cup chickpea flour
- 1 tsp ground turmeric (divided)
- 2 avocado, halved, peeled and diced
- 1 Valencia orange, peeled and diced
- 2 tbsp pumpkin seeds
- 6 tbsp mojo rojo sauce
Nutrition (per serving)
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INSTRUCTIONS
Combine 1 cup water, broth concentrate, chickpea flour, just half the turmeric, ½ tsp salt, and a pinch of pepper in medium bowl and whisk batter until smooth. Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add batter and cook, undisturbed, until golden brown and edges are crisp, 6 to 8 minutes per side. (TIP: Keep remaining turmeric for your own use.)
Cut chickpea pancake into quarters and transfer to 4 serving plates. Divide avocado and orange between plates and sprinkle with pepitas and a pinch of salt. Drizzle with mojo rojo.
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