Socca
Photography by Vanessa Wu.
This ‘bread’, made from chickpea flour, will take you straight to a Provençal market, where it is sold freshly cooked and still warm, wrapped in paper. It is even better when consumed with a glass of red wine.
INGREDIENTS
250 grams chickpea flour 1 teaspoon salt
1⁄2 teaspoon freshly ground pepper
2 teaspoons finely chopped fresh rosemary
1 teaspoon ground cumin
500 ml water
2 tablespoons olive oil extra olive oil for cooking
METHOD
Combine the flour, salt, pepper, rosemary and the cumin in a large bowl. Mix the water and oil together and whisk into the flour to make a smooth batter. Cover and rest for 30 minutes. Preheat the oven to its highest setting.
Heat 3 tablespoons of olive oil in a large (28 cm) non-stick sauté pan over a high heat. When hot add 1⁄2 the socca mixture and cook for 2 minutes. Transfer the pan to the oven and cook for about 20 minutes or until golden and cooked through. Remove from the pan with a wide spatula and place on a cutting board.
Brush with a little more olive oil and sprinkle with sea salt. Cut into wedges and eat while hot. Repeat with the remaining socca mixture. Makes 2 socca
Chickpea flour is available from health food stores.
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