Ease of Preparation: Easy.
Yield: 3-4 servings.
Ingredients:
1 cup (240ml) chickpea flour
¼ cup (60ml) olive oil, divided
1 red onion, chopped
1 red pepper, seeded and chopped
½ cup (120ml) Kalamata olives, pitted and chopped
3 tablespoons (45ml) chopped fresh basil
1 tablespoon (15ml) chopped fresh chives
Salt and pepper
Method:
Preheat oven to 450 degrees Fahrenheit.
In a mixing bowl, stir together chickpea flour and 1 cup of lukewarm water.
Stir in 2 tablespoons of the olive oil and whisk well.
In a medium skillet, heat remaining oil over medium-high heat.
Add onions and peppers and cook, stirring constantly for 3-4 minutes, or until onions are soft.
Stir in olives and continue stirring and cooking for 1-2 minutes.
Season with salt and pepper.
Spread pan contents evenly throughout the pan and pour batter over top.
Cook socca for 1-2 minutes, then transfer skillet to the hot oven to bake for 10-12 minutes, until socca is firm and cooked through.
Set oven to broil and cook for 2-3 minutes, or until golden brown.
Remove socca from the oven and serve hot, garnished with fresh basil and chives.
You might also like these recipes
