My first attempt to make socca was not successful, but I gave myself another chance to try. And, luckily this time with new recipe from an amazing Tess Masters book the Blender Girl, it was more than I ever hoped for. Yammi, yammi, yammi, I have to say that I finished it all very fast. If you are looking for new tastes , are vegetarian/ vegan or allergic to gluten this is something you should definitely try. You will not regret it.
- 1 cup warm water
- 2 Tbsp olive oil + extra for greasing
- 1 cup chickpea flour
- 1 Tsp Himalayan salt + 1 Tsp freshly grounded black pepper
- 1 big yellow onion, finely chopped
- 2 cloves finely chopped garlic
- 2 Tbsp finely chopped parsley
- 1 Tbsp finely chopped thyme
- 1/2 cup of roasted sunflower and pumpkin seeds (optional)
- Pour the water, 2 Tbsp of olive oil, salt and pepper and the flour in blender and pulse few times.
- Transfer this mixture to a bowl and let stand at room temperature for at least 1 hour, preferably for 12 hours or overnight. The flour should absorb the water and oil and the mixture should be tick as heavy cream.
- Preheat the oven to 230’C.
- In a frying pan over medium heat pour olive oil and saute onion for about 10 min, add the with garlic and cook for 5 more minutes. Remove from heat and stir in the herbs.
- Grease shallow pie plate (23-25cm) with olive oil. spoon the onion and herb mixture in the pan and pour over the flour mixture. stir gently to disperse the onion and herb throughout the batter.
- bake for 10-15 minutes. it is done when it pulls away from the sides of the pan. remove from oven and let cool in the pan for 5 minutes. Brush the top of the socca with a little bit of olive oil and season with salt and pepper.
- Cut into wedges and serve. Socca is best eaten as soon s it is made.