Socca (Chickpea Flatbread)

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

Method

  1. In a large mixing bowl combine chickpea flour, water, olive oil and the salt & pepper
  2. Whisk to form a smooth batter. Rest for 1/2 an hour, upon which the mixture will thicken up due to the properties of the chickpea flour.
  3. Heat a large frypan over a rapid heat, add a couple of tablespoons of Simon Johnson Everyday Extra Virgin Olive Oil. Wait until the pan begins to smoke.
  4. Working quickly, ladle a large spoonful of the batter into the center of the pan and shake to distribute the batter evenly.
  5. Once the edges have become brown and crispy and the top has set a little, flip the flatbread and toast the other side.
  6. Continue with the next flatbread, again adding 2 tablespoons of the olive oil and repeat until all the batter has been cooked.
  7. Sprinkle Socca with LaChinata Sweet Smoked Paprika before serving.
  8. To Serve

  9. Arrange the Socca on a large sharing platter, along with the Pollastrini Sardines, halved radishes, Spanish onion wedges and lemon cheeks.

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