Socca recipe: chickpeas savory pancakes topped with eggplants and tomatoes.
Socca is a savory pancake made with chickpea flour; it is the classic street-food snack of people in Nice. You can eat it plain or savor it with cheeses or cold meats.
It is also quite similar to Italian farinata di ceci (check the Yellow Issue for the recipe and more Winter delights :-)), another testimony of the vicinity and common past with our French cousins.
But it is a little easier to make and it is the perfect meal for a lazy Meat Free Monday, when resolutions are high, but energies are low :-).
socca recipe with eggplant & tomatoes topping
Ingredients
for the socca
- 2 1/4 cup chickpea flour
- 2 tbsp extra-virgin olive oil plus more for the skillet
- 2 cups water
- salt
for the socca topping
- 2 medium eggplant
- 2 tbsp extra virgin olive oil
- 1 garlic clove
- 1 red pepper
- 1 handful cherry tomatoes
- 4-5 basil leaves
- 2 tbsp grated parmesan cheese
- salt
Instructions
for the socca
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Whisk together chickpea flour, a pinch (or two) of salt, olive oil and water.
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Heat a teaspoon of olive oil in a non-stick pan. Pour in 1/4 cup of batter (just like for pancakes) and cook 3-5 minutes, until you get a crispy bottom.
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Flip and cook one more minute.
for the socca topping
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Slice or dice the eggplant (0.5 inch slices), salt them and place them in a colander 5-10 minutes. Cut tomatoes in two.
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Heat one tablespoon of olive oil in a large skillet (medium heat). Brown garlic and red pepper.
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Remove both garlic and pepper, reduce to low heat and add tomatoes and a pinch of salt, mix and sauté a few minutes.
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Add the eggplant and half glass of water, mix, cover and let cook (medium/low heat) 15-18 minutes, until the eggplants are completely done.
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Plate and top each socca with eggplant, fresh basil leaves and parmesan cheese.
enjoy your chickpea socca recipe!
Claudia