Socca -

Chickpea Flour



Olive oil - 1 tbsp

Chickpea flour (Gram flour) - 150g Rosemary - 1tsp

Water - 250ml

Sunflower or vegetable oil

Method (4 portions)

1. Put the chickpea flour in a large bowl with the rosemary, give it a whisk to dispel any lumps

2. Gradually add the water and continue to whisk until you have
a smooth batter mix, add the olive oil and whisk again to combine

3. Wipe out a non-stick frying pan, approximately 25cm, with sunflower or vegetable oil

4. Heat the pan on a medium heat, and then pour in half of the mixture. Swirl round to cover the bottom of the frying pan. Cook for a few minutes until browned and slightly crisping around the edges then either flip or place under a grill to cook the other side

5. Repeat steps 3 and 4 again with the second half of the mixture

Chefs Tips

  1. This mixture makes 2 large breads, serve half each or you could use a smaller pan and make 4

  2. This bread is very versatile, rosemary may be replaced with any herb. Why not try melting a little butter with some crushed garlic and parsley and brush the top of the bread before placing under the grill for a great garlic bread

Interesting facts

1. Chickpeas are a legume
2. Socca is a traditional dish from Nice, France

Please note: No allergens are displayed on this recipe as allergens may
vary - please check allergens carefully from any supplier produce is purchased from.