SUPERFOODS: CHICKPEA, EVOO
This dish, Socca Rosemary, by Chef Suzanne Barr was inspired by the streets of Nice, France.
Standing on a cobblestone street in the city of Nice, Chef Suzanne Barr waited for socca; a dish made with chickpea flour, water, and oil poured onto a wide skillet and cooked on an open fire.
Suzanne’s version adds a hint of rosemary and is served rolled, stuffed with lavender ricotta, and dusted with confectioners’ sugar, with a drizzle of olive oil to finish.
Rosemary Socca
Makes 4 pancakes
Recipe from My Ackee Tree by Suzanne Barr.
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Rosemary Socca
Ingredients
- 4 cups (1 L) chickpea flour
- 4 cups (1 L) water
- 1/3 cup (75 mL) extra-virgin olive oil, plus more for greasing the skillet
- 1 tablespoon (15 mL) sea salt
- 2 teaspoons (10 mL) chopped fresh rosemary
- Flaky sea salt
- Full-fat ricotta cheese (optional)
- A glass of rosé wine (optional)
Instructions
- 1 In a large bowl, add the chickpea flour, water, olive oil, salt, and rosemary. Stir to combine. You should be left with a thick batter resembling pancake batter. Cover and chill for 30 minutes in the fridge.
- 2 Preheat the broiler to high. Generously grease the bottom of a 12-inch (30 cm) oven- safe skillet or cast-iron pan with olive oil. Place it in the oven and allow it to heat up until almost smoking, about 6 minutes. Using a ladle, place 1½ cups (375 mL) of the batter into the pan and swirl it around. Use a spoon to help you smooth the batter out until it covers the bottom of the pan. Broil for 4 to 5 minutes, until golden and crispy. Slide the pancake onto a clean plate and repeat with the remaining batter.
- 3 Before serving, garnish each piece of socca with a sprinkle of sea salt and a dollop of ricotta, if using. Enjoy with a glass of rosé wine to complete the experience.
