Socca Flatbreads with Roasted Cherry Tomatoes, Chickpeas, and Lemon Zest - alive magazine

Name: Socca Flatbreads with Roasted Cherry Tomatoes, Chickpeas, and Lemon Zest - alive magazine
Ingredients: 3 1/2 cups (850 mL) chickpea flour; 4 cups (1 L) water; 14 oz (398 mL) can chickpeas, or 2 cups (500 mL) cooked chickpeas, plus 1/2 cup (125 mL) reserved aquafaba (see tip); 3 cups (750 mL) cherry tomatoes, halved; 2 Tbsp (30 mL) extra-virgin olive oil, divided; 1 1/4 tsp (6 mL) salt, divided; 3/4 tsp (4 mL) black pepper, divided; 1 tsp (5 mL) grated lemon zest; 1/2 cup (125 mL) goatsí milk cheese, mozzarella, or vegan ricotta (optional)

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Like pancakes, these savoury Italian flatbreads take time, but make a large batch, and freeze the leftovers and you’ll have them ready to reheat whenever you’re…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

3 1/2 cups (850 mL) chickpea flour
4 cups (1 L) water
14 oz (398 mL) can chickpeas, or 2 cups (500 mL) cooked chickpeas, plus 1/2 cup (125 mL) reserved aquafaba (see tip)
3 cups (750 mL) cherry tomatoes, halved
2 Tbsp (30 mL) extra-virgin olive oil, divided
1 1/4 tsp (6 mL) salt, divided
3/4 tsp (4 mL) black pepper, divided
1 tsp (5 mL) grated lemon zest
1/2 cup (125 mL) goatsí milk cheese, mozzarella, or vegan ricotta (optional)