Chickpea Navajo Tacos

This is one of those meals that is worth planning ahead for! I LOVE IT!

So tasty, and fun!

I often serve this to a large crowd, because it always gets good reviews!

Gluten Free, and full of protein - its worth giving this one a try!

I've been calling this, chickpea Flatbread, but its also known as Socca.

SO MUCH FUN!

With a quick blend of garbanzo beans, and a little sifting. 

You have the nutty, nutrient dense Chickpea Flour.

Socca Bread:

1 Cup of Garbanzo Bean Flour :

(I get dried garbanzo's in my bulk section and grind them, then put them through a sifter)

1 1/4 Cup of Warm Water

1-2 Tbsp of Olive Oil (optional)

1 tsp Cumin

pinch of Salt and Pepper

Place all ingredients in a bowl, give it a quick stir and let set for at least 3-4 hours. 

If you are DYING you can lower this to 1 hour, but trust me - it makes it easier on your digestion and all the people around you all night :-) 

Preheat oven to 450. Place a cast iron skillet and a pizza stone in there while its heating! When ready, remove skillet and stone-(place aside to keep bread warm) and add 1 Tbsp of Coconut Oil to the skillet. Let it melt, then pour batter into hot skillet, just enough to coat it about 1/2 inch thick. (I usually get about 2 from this above recipe- so double for more fun!)

Place back into the oven and cook about 8-10 minutes. Remove and flip onto your hot pizza stone to roughly cook the other side. You can also flip and put pan back into the oven for 2 minutes.

Repeat for the rest of the dough.

For Navajo Tacos: 

I spread with refried beans (usually homemade), sliced cherry tomatoes, roasted corn, cilantro, shredded lettuce, olives, avocado, cilantro, roasted red peppers, salsa, feta cheese, and/or plain greek yogurt.

Let people dress their own!!