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Socca with rosemary, onion and tapenade

You can get a head start on this recipe by making the batter the night before and refrigerating it until you need it. Serve these pancakes, a specialty of Nice, with all manner of accompaniments - we've gone for broad beans and goat's curd, but tapenade and grilled artichokes (all from the deli counter) also work well.

You'll need

150 gm (1 cup) chickpea flour (besan) 1 tsp each coarsely chopped rosemary and thyme, plus extra to scatter 1 garlic clove, finely chopped Finely grated rind of 1 lemon 1½ tbsp extra-virgin olive oil 50 ml olive oil ¼ onion, thinly sliced To serve: goat’s curd   Crushed broad beans 200 gm frozen broad beans 40 ml olive oil Finely grated rind and juice of ½ lemon, or to taste ½ garlic clove, finely chopped


  • 01
  • Preheat oven to 220C. Combine chickpea flour, rosemary, thyme, garlic, lemon rind, 1 tsp sea salt and 1 tsp freshly ground black pepper in a bowl, make a well in the centre and whisk in 250ml water until smooth, then extra-virgin olive oil. Set aside to rest for 10 minutes (or overnight).
  • 02
  • Heat half the olive oil in a 20cm-diameter non-stick frying pan over medium-high heat, add batter, scatter onion and extra herbs over, transfer to oven and bake until edges set (12-15 minutes).
  • 03
  • Meanwhile, for crushed broad beans, blanch broad beans for 1 minute, drain, refresh and drain again. Peel, crush with a fork and combine with remaining ingredients. Season to taste and set aside.
  • 04
  • Preheat grill to high heat. Drizzle socca with remaining oil and grill until golden on top (2-3 minutes). Season to taste, cut into wedges and serve with goat’s curd and crushed broad beans.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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