Socca with Roast Veg, Goat's Cheese and Chilli Oil
Socca is a delicious kind of pancake made from chickpea flour and water. This kind of dinner makes for a great “taco-esque” night as you can create lots of different toppings with cheese, roast vegetables and herbs. I went for some roast red peppers, aubergine with crumbled goat’s cheese but it can be what ever you have in your fridge. They would be amazing with a chunky guacamole too! This chilli oil also good with eggs!
Serves 2 (makes about 8 pancakes)
90g chickpea flour (sometimes called gram flour)
175ml cold water
1 tsp cumin powder
1 tsp turmeric powder (optional)
sea salt and black pepper
sunflower/ avocado oil for frying
For the chilli oil:
170ml sunflower oil
2 banana shallots. thinly sliced
5 medium red chilli, deseeded and thinly sliced
6 garlic, thinly sliced
In a large bowl add the chickpea flour and stir in the cold water getting rid of any lumps. Add the cumin and season generously with salt and pepper. Leave to rest for 10-15 minutes to allow the mixture to thicken.
While the mixture rests begin with the oil. Add the sunflower oil to a hot saucepan and allow it to heat up. Add a small slice of shallot to the oil and if it sizzles then add all of them. Fry for about 3-4 minutes until they just start to colour before adding in the chilli and fry for another 3 minutes. Then add the sliced garlic and remove from the heat after 30 seconds. Pour into a bowl and its ready to serve.
Set a large non-stick frying pan to a medium to high heat and add a tablespoon of oil. Swirl this around the pan and use a ladle to make two pancakes. It’s usually about 2 tablespoons of batter per pancake and leave them to fry until little air bubbles start to appear on top. Use a frying spatula to carefully flip them over and fry for another minute. They should be golden and a little crisp. Continue frying until all of the batter is finished. Serve with veggie toppings and the chilli oil drizzled over.