Have you ever heard of socca? Trust us; it's not nearly as intimidating as it sounds. A nutritious and hearty combination of bread and pizza, we're constantly convincing our friends to try this easy recipe when they're bored or feeling uninspired in the kitchen. Topped with a light arugula salad and enjoyed fresh from the oven, it's the perfect weeknight meal that's light enough to enjoy in the summer, but hearty enough for winter indulging. Even better? The ingredients are crazy affordable! Happy cooking!
Heat oven to 450 degrees. Sift chickpea flour into a bowl with salt and pepper. Slowly whisk in lukewarm water, making sure to eliminate all lumps. Stir in 4 tablespoons of olive oil.
Let this mixture stand in warm spot covered (can be for as long as 12 hours!) Note: Batter should be the consistency of heavy cream.
Preheat skillet or cast iron in your hot oven with 2 tablespoons of olive oil. In the meantime, stir in leek and herbs to socca mixture. Carefully remove hot pan and pour in batter evenly.
Top with sea salt, fresh pepper and more herbs. Bake for 12-15 minutes or until edges are browned and firm.
INGREDIENTS (Serves 2):
1 cup chickpea & fava bean flour
1 teaspoon sea salt
5-6 tablespoons olive oil
1 leek, chopped
1 tablespoon fresh marjoram, minced
1 tablespoon fresh thyme, minced
1 cup lukewarm water
Freshly ground pepper
Chickpea & Fava bean flour (just chickpea flour will also do the trick!)
p.s. Don’t forget to let us know how much you enjoyed tonight’s menu – Instagram a shot of your socca and tag us @ClementineDaily!