Ingredients
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Method
-
Mixing the batter
Combine the chickpea flour and salt in a bowl, then gradually add the water while whisking continuously, until you have a smooth, runny batter.
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Resting
Cover the batter and leave it to stand for about 40 minutes, so that the flour can swell properly.
40 min -
Preparing the tin
Heat the oven to its highest possible temperature (around 250-500°C, depending on your appliance). Grease a large baking tray generously with olive oil and heat it in the oven.
10 min -
Baking the batter
Skim off the foam that has formed on the surface, pour the batter into the hot tin and bake for 2-3 minutes.
3 min -
Popping the bubbles
Prick any bubbles that have formed with a fork or a sharp knife so that the batter cooks evenly.
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Finishing and serving
Bake the socca for a further 10 minutes or so, until the edges and base are nicely browned. Serve hot, cut into slices and sprinkled with freshly ground black pepper.
10 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | No data | No data |
| Fat | No data | No data |
| of which saturates | No data | No data |
| Carbohydrates | No data | No data |
| Protein | No data | No data |
| Fibre | No data | No data |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: none of the tracked allergens
Unchecked ingredients: csicseriborsóliszt. Therefore no "free-from" label is shown.
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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