CART

Parmesan & Cracked Pepper Chickpea Socca


Sustenance

13 - 12 - 18

Socca - a thin flatbread traditionally served on the French Riviera alongside a late afternoon aperitif. Noticing it was gluten-free, I thought I would give it a try. Trust me, eating this is akin to a religious experience! Often gluten-free foods can feel like the old proverbial poor cousin, yet Socca stands tall and will instantly become your summer staple.

It takes no time to prepare with only five simple ingredients, the hero being Chickpea flour. High in goodies such as folate, iron, zinc, and magnesium, it has a wonderful way of being light, yet nutty and full flavoured. I love it served with shaved pecorino, cracked black pepper and anchovies or truffles. Socca is also great washed down with a nice cold pinot gris!

x Lucy

Serves:

2-4 PEOPLE

Ingredients

1 cup chickpea flour
1 cup water
3 tablespoons olive oil / butter • 1/2 teaspoon Himalayan rock salt • Parmesan [finely grated]
Freshly cracked black pepper



YOU CAN ADD ANY TOPPING



Cherry tomatoes and basil
Garlic, sage and anchovies
Truffle paste and parmesan


Whisk together chickpea flour, water and salt & pepper in large bowl.

Allow to sit for 15-30mins. If it’s very thick, add the remaining water (it should be thick but pourable like a pancake batter).

Place your cast iron skillet on the stove, coat with olive oil or butter, pour in the batter and let it sizzle away for 15 - 20 mins or until it’s nice, crisp and golden on the bottom.

Dust with shaved parmesan and cracked black pepper. Cut into wedges and serve!

Sans Journal

Ingredients

1 cup chickpea flour
1 cup water
3 tablespoons olive oil / butter • 1/2 teaspoon Himalayan rock salt • Parmesan [finely grated]
Freshly cracked black pepper



YOU CAN ADD ANY TOPPING



Cherry tomatoes and basil
Garlic, sage and anchovies
Truffle paste and parmesan


Shopping Cart

Your Products

Total 5 Items

Rotate your phone to view the site.