Socca Nicoise
Socca Nicoise

Socca Nicoise

Socca Nicoise
 
Prep time
Cook time
Total time
 
Chef Julie Bavant plas with contrasting temperatures and textures to turn a simple chickpea pancake from the south of France into a light, healthful meal.
Author:
Recipe type: Main
Serves: 6
Ingredients
  • Salad
  • 6 tomatoes, cut into chunks (5 cups)
  • 2 small red onions cut into thin rings (2 cups)
  • 1 medium green pepper, cut into thin strips (1 cup)
  • ¼ C cilantro
  • ¼ C thinly sliced fresh basil leaves
  • 2 Tbs olive oil
  • 1 Tbs sherry vinegar
  • Socca
  • 3 C chickpea flour
  • 4 Tbs olive oil, divided
  • 1 tsp salt
  • pinch of ground turmeric
  • Freshly ground black pepper, for sprinkling
  • Fluer de sel, for sprinkling
Instructions
  1. To make salad: Toss together tomatoes, onions, bell pepper, cilantro and basil in a large bowl. Set aside.
  2. To make Socca: Pour C cold water into a medium bowl. Gradually whisk in chickpea flour, and whisk for 3 to 3 minutes or until batter is smooth. Whisk in Tbs. oil, salt, and tumeric.
  3. Coat a large nonstick skillet with 1 tsp oil and heat over medium heat. Pour ½ cup batter to cover entire skillet bottom by about 1/16" Cook for 5 to 7 minutes or until batter begins to brown. Flip and cook 5 to 7 minutes more or until browned and firm. Transfer to baking sheet, and place in oven to keep warm. Repeat with remaining batter.
  4. Just before serving, toss Salad with oil and vinegar, and season with salt and pepper, if desired. Sprinkle each Socca with pepper and fluer de sel, and serve with Salad.
Nutrition Information
Calories: 345 Fat: 17 g Saturated fat: 2 g Carbohydrates: 37 g Sugar: 11 g Sodium: 476 mg Fiber: 8 g Protein: 12 g Cholesterol: 0
 

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