This traditionally vegan socca, made with chickpea flour, features early spring vegetables like leeks, quickly roasted while the pancakes are cooked.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Resting Time 1 hourhour
Total Time 30 minutesminutes
Servings 2people
Ingredients
Socca
1cupchickpeagram flour
1cupwater
1tablespoonolive oil
1teaspoonsea salt
Pepper and cayenne pepper to taste
Roasted Vegetable Filling
2leekssliced
¼large white onioncoarsely chopped
1cupmushroomssliced
2tablespoonsoilavocado, melted coconut
1teaspoonsalt
Pepper and cayenne to taste
To serve: Juice of half a lemonper person, fresh basil
Instructions
Socca
Whisk all of the ingredients together in a mixing bowl, making sure that any clumps are incorporated. Cover and let the mixture sit for a minimum of one hour, or up to 12 hours (refrigerated* if overnight).
Once you're ready to make the pancakes, heat a large frying pan over medium heat with a little coconut oil. Pour 1/3 of the batter into the pan and swirl it to fully cover the bottom of the pan. Cook for about a minute, or until it starts to look dry at the edges, then carefully flip and cook for a further 30 seconds or so. Both sides should be golden. Repeat twice, using the remaining batter, then serve the pancakes hot with the filling.
Roasted Vegetable Filling
Preheat the oven to 200C / 400F and line a baking sheet with parchment paper. Place all of the ingredients onto the sheet and toss with your hands until coated with the spices.
Bake for 20-25 minutes, or until golden. Some of the leeks will be a little crispy. Top the each of the pancakes with an equal amount of filling, then top with the lemon juice and basil. Serve hot.