Socca with Walnut Basil Pesto & Purple Mangetout
This French flatbread or substantial pancake is made from chickpea flour and it's naturally vegan and gluten free. The pesto makes a robust accompaniment and is also vegan.
chickpea flour, gluten-free, gram flour, pancakes, peas, peasant food, socca, vegan
Choclette @ Tin and Thyme
of sea salt
good grinding of black pepper
walnuts - toasted
purple podded mangetout - topped & tailed
Walnut Basil Pesto
of sea salt
grinding of black pepper
squeeze of lime
At least an hour before you're ready to start cooking, whisk the chickpea flour into the water.
Zest the lime and whisk this in together with the turmeric, salt & pepper and 1 tbsp of the olive oil. Leave to rest for an hour.
Heat the remaining oil in a medium sized non-stick pan.
Whisk the batter again and pour into the pan. Cook over a moderate heat for 5-10 minutes or until the top has just set.
Flip the socca over and cook for a further 3-5 minutes until the top is golden.
Whilst this is cooking, boil or simmer the mangetout whole for 5-10 minutes until they are cooked but still have a bit of bite to them.
Blitz all of the ingredients for the pesto in a blender. I used my
G2.3 induction blender
Spread 3-4 teaspoonfuls over the cooked and warm socca.
Top with the toasted walnuts and serve with the peas and the remaining lime cut into wedges.
The batter needs at least half an hour to rest before cooking though longer is better.
Peas may need stringing depending on the variety or how young they are.
Recipe from Choclette @Tin and Thyme