Warm Starter
Rosemary Chickpea Pancake
Socca from Nice: a thin, crisp-edged pancake of chickpea flour, water and olive oil.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 12 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 1 cup (200 ml) chickpea flour
- 1 cup (200 ml) water
- 3 tbsp olive oil
- ½ tsp salt
- 1 tsp rosemary
- 1 pinch black pepper
Method
- Whisk the chickpea flour with the water, half of the olive oil and the salt until smooth; rest for 10 minutes.
- Heat half of the remaining olive oil in a wide non-stick pan over medium-high heat. Pour in half the batter, spread it into a thin layer and sprinkle with rosemary.
- Cook over medium-high heat for 4–5 minutes until browned underneath and crisp at the edges, flip and cook 1 minute more.
- Repeat with the rest of the batter; cut into wedges and serve hot with black pepper.