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Socca-chickpea pancake

Method

  • Sift the flour, ¼ tspn salt and the cumin into a large bowl. Then add the water, little by little, continually whisking until the mixture forms a smooth paste.  Add 60 ml oil, whisk well and set aside at room temperature for 1 hour.
  • Heat 1 tbsp oil in a large heavy-bottomed pan and gently cook the onions until tender, continually stirring. Then add salt and pepper with the tomatoes and Mirin. Mix well and continue to cook for about 10 mins until well coloured. Taste for seasoning.
  • Preheat oven to 200°C preheated (220°C normal).
  • When ready, spray a deep-sided pizza tray with oil. Pour in the batter and cook in the top of the oven for 20 mins. Then top the pancake with a layer of the caramelised onion, a little fresh oil and ground pepper. Cook in the oven for about another 10 mins.
  • Cut the cake into wedges and, if you like, serve with a simple green salad on the side.
  • from "Wholefood" by Jude Blereau

Ingredients

  • 140 gm besan (chickpea) flour
  • sea salt & freshly ground pepper
  • a pinch of ground cumin
  • 310 ml cold water
  • olive oil
  • 3 onions, finely sliced
  • ¼-½ punnet cherry tomatoes, quartered
  • 1-2 tbsp Mirin (Japanese rice wine)
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm