* 230g / 8 ounces chickpea flour (gram flour)
* 450ml (15.2 fl oz, or just under 2 cups) water
* 1 1/2 tablespoons olive oil
* 3/4 teaspoon salt
* Pepper to taste – though don’t skimp, you want the pepper to hit you when you take a bite
* 2 egg whites
Pre-heat the oven to 170c/340f and line two baking sheets with baking paper brushed with a bit of oil.
Put the chickpea flour, water, olive oil, salt and pepper in a bowl and mix well with a hand whisk or fork. In a separate bowl whisk the egg whites till they form soft peaks and fold in to the chickpea mixture. This mix can be used straight away or sit for a few hours if you’re planning ahead.
The next step is exactly like pancakes. Heat a small non-stick frying pan and give it a light brush of olive oil. Heat the pan on high then reduce to medium-high when the pan is hot. Pour the batter into the pan, it should be around 5mm (1/5 inch) thick. Cook till you see bubbles forming then carefully flip to the other side and cook for another minute or so. Transfer the socca to the lined baking sheet and repeat.
If you also experience the universal truth that the first pancake always sticks, then do a test run with a small amount of batter to find your pancake groove.
When you’ve made all your socca, place the baking sheets in the oven for 5 minutes to crisp up the edges.
To serve, spread with toppings of your choice and eat it hot or warm.
(Recipe from the vegetarian bible, Plenty by Yotam Ottolenghi)
* Follow Ottolenghi’s advice and caramelise some onions, roast up some baby tomatoes and serve with creme fraiche
* Add some spices to your batter like toasted cumin and chilli and serve with hummus
* Start with a base of store cupboard tomato sauce and top with crumbled feta and torn basil leaves
* Spread labneh over the socca and drizzle with olive oil
* Roast some mushrooms with thyme and garlic and squeeze lemon over the whole thing
* 1 bunch flat-leaf parsley, stems removed and roughly chopped
* 1 shallot, finely diced
* 1 teaspoon capers, rinsed
* Juice of 1/2 a lemon
* 3 tablespoons olive oil
* Salt and pepper
Combine parsley, shallot and capers in a bowl. Mix the lemon and olive oil and add to salad. Season to taste.