Prep Time: 3 hours

Cook Time: 20 minutes

Servings: 2 Servings

Socca is a popular street food in Nice, France, and is often enjoyed as an appetizer. It is also known as Farinata in Italy. The original recipe uses copious amounts of olive oil in the batter and is also served with a herb and garlic infused olive oil dressing. When I came across this recipe what excited me was it is a baked dish and gluten-free! We can find many ways to use this bread.

Ingredients

• Chickpeas flour: 1 cup
• Water: 1 cup
• Cold-pressed coconut oil: 2 tsp
• Cumin Seeds: 1tsp
• Red chili flakes: ½ tsp
• Rock salt: to taste
• Mixed Herbs: ½ tsp

Method

• Whisk chickpeas flour, water, salt and mixed herbs.
• Heat oil and sauté cumin seeds and chili flakes. Cool the oil and add it to the chickpea batter.
• Allow the batter to rest for 3 hours. Preheat oven to 225 °C.
• Grease a baking dish and dust well with chickpeas flour.
• Pour the rested batter into the baking dish.
• Bake at 225°C for around 20 mins or until a knife comes out clean on poking through.
• You will see cracks forming on the top and the edges browning.
• Cool completely and use a knife to free the edges. Cut into desired shapes and serve with Italian raw tomato sauce orPesto dip
• Cashew cheese

Wellcure Tip:

• Feel free to use your own choice of flavourings.
• The baked Socca can be toasted on a tawa to make it crunchy before serving.

Eating Guide:

• Food group: legumes
• Chickpeas are your legume category. This is whole foods and a great addition to much-needed protein and fiber.

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