MAKE A CHICKPEA SOCCA SANDWICH
This easy recipe makes four pancakes.
WHAT YOU'LL NEED
WHAT YOU'LL NEED
1 cup chickpea flour
1 cup + 2 tbsp warm water
3/4 tsp salt
1/4 tsp pepper
1/4 tsp ground cumin
1/3xs cup + 2 tsp olive oil, divided
1 cup + 2 tbsp warm water
3/4 tsp salt
1/4 tsp pepper
1/4 tsp ground cumin
1/3xs cup + 2 tsp olive oil, divided
Filling:
4 mozzarella or cheddar
cheese slices
4 slices black forest ham
2 cups packed baby
spinach or baby kale
4 mozzarella or cheddar
cheese slices
4 slices black forest ham
2 cups packed baby
spinach or baby kale
HOW TO
HOW TO
Stir the flour, warm water, salt, pepper, cumin and 3 tbsp of oil.
Cover and let rest at room temperature for 15 minutes to allow the flour to thicken and absorb the seasoning.
Heat 2 tsp of the remaining oil in a 9-inch cast iron pan or heavy skillet over medium-high heat.
Add a generous 1/3 cup of the batter and swirl onto hot oil to make a 7-8-inch pancake.
Cook until socca is browned on edges, flip and cook until centre is cooked.
Slide onto baking sheet and repeat with remaining oil and batter.
Divide cheese, ham and spinach between two pancakes. Top with remaining pancakes and cook in skillet over medium-low heat until cheese is melted, 2-3 minutes.
Cut into quarters and enjoy!
