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:
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
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.
Add sliced cherry tomatoes, red onion, or any other toppings of your choice.
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 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.