It’s fall… Pumpkin season! You know what you should make? This easy pumpkin flatbread. If you can make pancakes, you can make this flatbread! Inspired by Socca, a type of Southeastern French crepe, this recipe uses chickpea flour and doesn’t require kneading or rising. It has a touch of maple and fall spices, but the chickpeas and earthy pumpkin keep this flatbread strongly on the savory side.
- 2 cups chickpea flour
- 1.5 cups pumpkin puree
- 2 cups water
- 2 tablespoons light olive oil (or another neutral flavored oil)
- 1 tablespoon maple syrup
- 1/8 teaspoon clove
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- additional oil for cooking
- In a mixing bowl, mix together the chickpea flour, water, and pumpkin puree to form a batter. It should be slightly thicker than pancake batter. Add additional water ,1 tablespoon at a time, if the batter is too thick.
- Stir in the rest of the ingredients, minus the oil for cooking.
- Heat a nonstick or cast iron frying pan over medium heat. When the pan is hot, add 1-2 tablespoons of oil to the pan.
- Ladle 1/3 cup of the batter into the pan, forming a circle or oval shape, depending on your prefernce.
- Let the flatbread cook for 3-5 minutes on one side. Flip, and cook for another 2-3 minutes on the other side.
- Repeat the process until all of the batter has been cooked, adding more oil as necessary.
- Cut the flatbread into wedges or strips. Serve warm. We think it pairs perfectly with a creamy soup, like our Creamy Cauliflower and Roasted Garlic Soup!