Nettle and Garlic Socca (Chickpea Pancakes)

Ingredients

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

Method

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:

Stovetop method:

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.

Oven method:

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

 

www.alexpicotannand.com