Socca, or farinata, are thick chickpea pancakes from southern europe. This recipe uses raw soaked chickpeas instead of flour for a wonderfully deep flavour and texture that goes well with almost any savoury or sweet dish.
These are meant to be thick and substantial, not thin like a crepe.
- 1 cup raw chickpeas, soaked overnight Can also use 175g chick pea flour to a ratio of 400ml water
- 1 tsp salt
- a big glug (about 75ml) olive oil
- Grind the chick peas with the olive oil and salt, and enough water to get the mixture completely smooth. Add water until you have a thick, runny batter, when you pour it on the pan it must spread until it makes a pancake about 4mm thick.
- Pour about a 1/4-1/3 of a cup into a hot non-stick frying pan and shake the pan gently to help the batter spread. Fry on both sides. I found it easier to make smaller socca, as they don't hold together well enough to fill a whole pan with each one.