Tuesday, December 6, 2011

Socca and a Fresh Bean & Brocolli Salad

I first came across Socca in a cafe years ago and then was pleased to rediscover it after this post over at My New Roots a little while ago.  It is my most favourite thing at the moment because I can pile whatever on top and it tastes good no matter.  Granted it does pay to soak the batter overnight or during the day for the benefit of your digestion but seriously that is nothing to be concerned about.  I have seen a number of recipes for this all of which are similar.  Feel free to add some herbs or spices to the batter for something a bit extra.   I would recommend making the salad before the socca to allow the dressing to mingle with the other ingredients.


Makes approx 3 x 7 inch soccas

1 cup chickpea or besan flour
1/2 tsp sea salt
1/2 tsp white pepper
1 1/4 cup lukewarm water
3 Tbsp cold pressed olive oil
Ghee or coconut oil for pan

In a large bowl, sift the chickpea flour, salt and pepper (sometimes I just dump it in and use a whisk to combine all the ingredients)
Whisk in the warm water and olive oil then let sit with a cover overnight or all day if you can otherwise aim for min 30 minutes.

Preheat a suitable frypan in the oven at 225 degrees celcius or 450 F
Remove the frypan from the oven and add a knob of your chosen oil
Pour a steady stream of the batter into the pan to your preferred size
Bake for 8 - 10 mins or until the pancake is firm and the edges are set
When done, flip the socca over and continue to cook for a few more minutes under your grill or until it have browned nicely.

Remove from pan and place on a plate 
Spread with a layer of hummus and top with Bean and Brocolli Salad as per below.
Add  few shavings of parmesan reggiano and soaked pepitas. 

** I have made these successfully by cooking as you would a normal pancake in frypan on the stove top.  I find this the quickest approach when cooking for a couple of people.   

Bean and Brocolli Salad
Serves 4 as a side 

150 grams brocolli, grilled (spray with a little olive oil and pop under a pre heated grill and cook until florets are looking a little charred approx 5 mins)
1/2 cup berlotti beans, ( i used canned on this occasion for convenience but soaking and cooking your own is superior)
1/2 dozen cherry tomatoes, chopped into quarters
1/4 buch each of mint and italian flat leaf parsley
4 x green olives, sliced
2 T lemon juice
1 T cold pressed olive oil
salt and pepper for seasoning
2 Tbs pepitas (preferably soaked)

Hummus and Parmesan to serve

Combine the  lemon juice, olive oil, salt and pepper in a jar and shake to combine
Then place the first five ingredients in to a bowl before pouring over the dressing

Stir to combine and allow the flavours to mingle whilst you cook the Socca.

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  1. I've never heard of this, but it looks fabulous! How healthy! Looks so easy and you could probably change it up with whatever you had on hand too.

  2. Socca is completely new to me, I love discovering new foods! What a great, fresh recipe :)
    Heidi xo


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