New Year is a great time to revamp your recipe vault. Adding a new staple to your healthful eating routine is a great way to keep your food choices on track.
For me, convenience, simplicity, flavour and nutrition are paramount.
Socca, aka chickpea flour flatbread, ticks all those boxes. Originating in Provence, this delicious, naturally gluten free and vegan flatbread is perfect for a quick lunch, snack, or to serve along with soup and salad as a light dinner.
The following recipe is adapted from BBC Good Food.
- 75g gram flour (chickpea flour)
- ¼ tsp gluten-free baking powder
- ¼ tsp smoked paprika
- ¼ tsp dried thyme
- ¼ tsp sea salt
- 2 tsp olive oil
Whisk together all of the dry ingredients with 185ml water in a bowl.
Heat the oil in a 20-25cm non-stick frying pan over a medium heat.
Turn the heat up a little and use a ladle to pour half the socca batter into the pan. Cook for 6 minutes on each side, or until golden and slightly crisp. You should be able to lift the edges of the pancake away from the pan and easily lift and flip the pancake without it breaking. Repeat with the remaining batter.
Socca is fantastic with soups, stews, curries and chilli.
It can be used as a thin crispy “pizza” base.
It is delicious with salsa, guacamole and other dips.
You can top it with nut butters if you’re vegan, cheese if you’re not.
Share your topping ideas in the comments!