Socca
Photography by Vanessa Wu.
This ‘bread’, made from chickpea flour, will take you straight to a Provençal market, where it is sold freshly cooked and still warm, wrapped in paper. It is even better when consumed with a glass of red wine.
INGREDIENTS
250 grams chickpea flour 1 teaspoon salt
1⁄2 teaspoon freshly ground pepper
2 teaspoons finely chopped fresh rosemary
1 teaspoon ground cumin
500 ml water
2 tablespoons olive oil extra olive oil for cooking
METHOD
Combine the flour, salt, pepper, rosemary and the cumin in a large bowl. Mix the water and oil together and whisk into the flour to make a smooth batter. Cover and rest for 30 minutes. Preheat the oven to its highest setting.
Heat 3 tablespoons of olive oil in a large (28 cm) non-stick sauté pan over a high heat. When hot add 1⁄2 the socca mixture and cook for 2 minutes. Transfer the pan to the oven and cook for about 20 minutes or until golden and cooked through. Remove from the pan with a wide spatula and place on a cutting board.
Brush with a little more olive oil and sprinkle with sea salt. Cut into wedges and eat while hot. Repeat with the remaining socca mixture. Makes 2 socca
Chickpea flour is available from health food stores.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!