Nettle and Garlic Socca (Chickpea Pancakes)
½ cup chickpea flour
2 Tbsp dried nettle leaves
3 cloves garlic, finely minced
½ tsp sea salt
1 Tbsp extra virgin olive oil, plus more for cooking
½ cup filtered water
Add flour, nettles, garlic, and salt to a bowl and stir until combined. Make a well in the centre and pour in olive oil and water. Whisk with a fork until there are no dry lumps left and a runny batter is formed. If batter remains very thick, continue adding more water, tablespoon by tablespoon, until it thins out a bit.
Let batter sit on the counter or in the fridge for 30 minutes to four hours.
Socca can be cooked in two ways:
Preheat a non-stick or well-seasoned cast iron skillet over med-high heat. Add a teaspoon or so of olive oil to grease the pan. Pour about a third of the batter onto the skillet, forming a 4-5 inch wide pancake. When edges begin to brown and lift, flip pancake. Cook until both sides are golden. Repeat with remaining batter.
Preheat oven to 400 F. While the oven is preheating, place a 9 inch cast iron skillet in the oven to heat. When oven has preheated, remove skillet and coat surface with oil or butter (about a tablespoon). Pour socca batter evenly over the surface of the skillet, and place in the oven. Bake for about 10-12 minutes, then remove from oven. Flip the socca so that the other side cooks while the skillet is cooling down. Socca is best served freshly and lukewarm.
Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach