Herby chickpea socca recipe

Once you’ve tried making socca you’ll find all sorts of ways to enjoy it. Photo / Fresh Media

Socca is a gluten-free chickpea flatbread, a popular street food from Nice, France. With only five ingredients, it makes a delicious appetiser or side dish.

Herby chickpea socca

Serves 4

Ingredients

1 cup chickpea flour

1 cup water

1 ½ Tbsp extra virgin olive oil, and extra for the pan

½ tsp salt

2 Tbsp fresh thyme (or your own choice of herbs)

Method

1. Whisk the chickpea flour, water, olive oil, salt and your chosen herbs together in a bowl and set it aside to rest for 30 minutes.
2. Preheat the oven to 230C and place a well-seasoned cast-iron skillet inside.
3. Five minutes before cooking the socca, switch the oven to grill and move the rack higher up in the oven.
4. Carefully remove the hot skillet, add olive oil and swirl to coat the bottom. Pour the batter in the centre, then tilt the pan to spread it evenly.
5. Place the skillet back in the oven and grill for 5-8 minutes, or until the top starts to brown and blister. If it browns too quickly, move the pan down a rack.
6. Transfer the socca to a cutting board. Slice it into wedges or squares, drizzle with a little olive oil and sprinkle with salt.

Note:

You can serve socca as is or get creative with toppings. Feta cheese, olives or more herbs are great options.

Leftovers store well in an airtight container in the fridge for up to three days. Reheat in a pan or oven for crispy goodness.

– fresh.co.nz