How to make socca

The plantbased school 

prep ingredients

1

– chickpea flour or garbanzo bean flour – water – salt, pepper – extra virgin olive oil

chickpea flour

2

in a bowl, add chickpea flour (garbanzo bean flour)

water

3

pour water into the mix

olive oil

4

and olive oil

blend

5

blend with an immersion blender for 3 to 5 minutes till completely smooth. You can also use a regular blender.

pour

6

Prep your baking tray (or iron-cast pan) with oil or parchment paper. Gently pour the chickpea batter into the center of the baking tray, but over a spoon first, and not pouring directly in the tray.

bake

7

Bake in the oven at 480F or 250C for 10 minutes, then set your oven to grill mode and grill the farinata for another 10 minutes.

LEt cool

8

arrange on a platter or plate and let cool before cutting

slice 

9

ground with black pepper, slice and serve

parsley

10

as a finishing touch, add chopped parsley on top

eat w. spreads

11

perfect as starter, appetizer, with pestos, olives, spreads and caponata

store

Farinata or Socca is best eaten hot, straight out of the oven. If you have some leftover, store it in the refrigerator for up to 4 days. Warm it in the oven or in the microwave before eating it.

STILL hungry?

Check out other dinner ideas (like a chickpea frittata) here ⬇️

The plantbased school