Nourish - Socca with Beetroot and Tahini Dressing (Gluten Free)
Socca is a traditional dish almost always made from the same 3 ingredients: chickpea flour, water, and olive oil.
Originating from Nice in France, this traditional dish has endless variations for ways it can be made.
The consistency and flavourings of the Socca will depend on whatever style or taste you choose.
They can be made slightly thicker to make flatbreads or pizza style bases; or thin and crepe-like if a crispy edge is preferred. The thickness can be adjusted by the liquid added or the size of the skillet used.
This recipe blends the earthy flavours of beetroot with a light lemony tahini dressing, making a perfect match against the savoury notes of the chickpea soccas.
- Sieve the gram flour into a bowl and gradually add the water, mixing together into a smooth batter.
- Allow the batter to sit for an hour or two (even overnight in the fridge) before whisking in 1 ½ tablespoons of olive oil and ½ teaspoon sea salt.
- Pre-heat a shallow pan or skillet in a hot oven and add swirl some oil around the hot pan.
- Once it’s hot, pour enough batter to cover the base and return to the oven and cook for about five minutes.
It can be further browned under the grill or broiler if desired.They can also be made on the hob and flipped; in which case it is best to make them smaller. In all cases it is advised to use a heavy-bottomed non- stick pan; preferably cast iron.
- Combine the tahini, lemon juice and yoghurt in a small bowl. A few drops of warm water will help loosen the tahini if necessary.
- Trim and peel the beetroot before grating or finely slicing it.
- Serve the beetroot with portions of socca; either small individual ones or wedges from a large one.
Gram flour (chickpea, besan)
Gram flour, aka chickpea flour is, as you may have guessed, flour made from ground chickpeas.
It is naturally gluten-free, high in protein, iron, fiber and vitamins.
Gram flour is very versatile, since it can be used as an egg substitute, a sauce thickener, and is popular in Indian cuisine to make the batter for crispy pakoras and bhajis.
In Italy it is used to make a thin pancake known as farinata, and as we now know, in the South of France it is known as socca.