There are plenty of ways that you can make vegan socca, but we opted to go the traditional way and top it with a fresh green salsa.

SERVES 6–8 // COOKING TIME 50 min

INGREDIENTS
For the vegan socca
2 cups chickpea flour
Salt and black pepper
2 tsp origanum
½ tsp paprika
½ tsp garlic powder
2 cups warm water
2 tbsp olive oil
For the green salsa
1 cup chopped green tomatoes
1 garlic clove, grated
4 tbsp white-wine vinegar
4 tbsp olive oil
Salt and black pepper
Handful basil, chopped
Handful pea shoots
Handful mint, chopped
Handful micro herbs
3 tbsp chopped almonds, toasted
1 medium cucumber, ribboned, to garnish

METHOD
For the vegan socca
1. Preheat oven to 200°C.
2. Mix all the dry ingredients together. Whisking continuously, gradually add in the warm water and mix until smooth. Allow to rest for about 30 minutes.
3. Drizzle half the oil in a 20 × 30 cm oven tray and place in the oven for about 5 minutes to heat the oil.
4. Pour the socca mixture into the hot tray and bake for 10 minutes. Brush the top with the remaining oil and cook for another 5–10 minutes, until the edges are crisp.
5. Remove from the tray and leave to cool on a wire wrack.
For the green salsa
1. Mix all the ingredients together and allow to stand for 15 minutes for the flavours to develop.
2. To assemble, spoon the salsa on to the socca and garnish with cucumber ribbons. Cut into slices and eat immediately.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Enjoy a little spice with your vegan meals? You’ll love this butternut and cashew nut curry!

The post Snack on this vegan socca with green salsa appeared first on MyKitchen.

A traditional French recipe, socca is a chickpea flatbread that is perfect as a side or gluten-free pizza base. Try it out this weekend!

MAKES 6–8 // COOKING TIME 1 hour 20 min

INGREDIENTS
2½ cups chickpea flour
2 cups water
2 tbsp olive oil, plus extra to fry
1 tsp salt
¼ tsp ground cumin
¼ tsp turmeric
¼ tsp sugar

METHOD
1. Mix all the ingredients in a large measuring jug. Cover and set aside at room temperature for 1 hour.
2. Heat a non-stick pan over high heat. Add a drizzle of olive oil.
3. Pour ⅓ cup batter into the pan. Allow to cook until firm to the touch and starting to crisp at the edges. Flip over and brown on the other side. Slide on to a plate.
4. Repeat with the remaining batter, adding a little more oil between batches.

Recipe & styling: Juleta Hirner
Photography: Sarah Woods/HMimages.co.za

The post Socca appeared first on MyKitchen.