Certainly! Socca, also known as farina, is a type of chickpea flatbread that’s naturally gluten-free. Adding curry spices can infuse it with a delightful flavor. Here’s a recipe for fluffy curried socca:
Ingredients:
- 1 cup chickpea flour
- 1 cup water
- Three tablespoons olive oil, plus extra for greasing
- One teaspoon curry powder (adjust to taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- One tablespoon chopped fresh cilantro (optional)
- Optional toppings: sliced cherry tomatoes, red onion, or other veggies
Instructions:
Preheat the Oven:
Preheat your oven to 450°F (230°C).
Prepare the Batter:
In a mixing bowl, whisk together chickpea flour, water, olive oil, curry powder, cumin, coriander, turmeric, salt, and black pepper. Whisk until you have a smooth, lump-free batter. Let it rest for about 15-20 minutes.
Prep the Pan:
Grease a round baking dish or cast-iron skillet with olive oil. Make sure the oil is evenly distributed.
Pour and Bake:
Pour the batter into the prepared pan, ensuring it forms an even layer. If desired, sprinkle chopped cilantro on top.
Optional Toppings:
Add sliced cherry tomatoes, red onion, or any other toppings of your choice.
Bake:
Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and the center is set.
Cool and Slice:
Allow the socca to cool in the pan for a few minutes. Then, transfer it to a cutting board and slice it into wedges.
Serve:
Serve the curried socca warm. It can be enjoyed on its own or paired with a side salad, chutney, or your favorite dip.
This curried socca is a versatile and flavorful dish that works well as an appetizer, snack, or as a side to a main meal. Feel free to experiment with the spice blend and toppings to suit your taste preferences.