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Chef Julie Bavant of Hobbes plays with contrasting temperatures and textures to turn a simple chickpea pancake from the South of France into a light, healthful meal.
1 | To make Salad: Toss together tomatoes, onions, bell pepper, cilantro, and basil in large bowl. Set aside.
2 | To make Socca: Pour 2 cups cold water into medium bowl. Gradually whisk in chickpea flour, and whisk 2 to 3 minutes, or until batter is smooth. Whisk in 2 Tbs. oil, salt, and turmeric.
3 | Coat large non-stick skillet with 1 tsp. oil, and heat over medium heat. Pour in 1/2 cup of batter to cover entire skillet bottom by 1/16 inch. Cook 5 to 7 minutes, or until batter begins to brown. Flip, and cook 5 to 7 minutes more, or until browned and firm. Transfer to baking sheet, and place in oven to keep warm. Repeat with remaining batter.
4 | Just before serving, toss Salad with oil and vinegar, and season with salt and pepper, if desired. Sprinkle each Socca with pepper and fleur de sel, and serve with Salad.
- Calories 345
- Carbohydrate Content 37 g
- Cholesterol Content 0 mg
- Fat Content 17 g
- Fiber Content 8 g
- Protein Content 12 g
- Saturated Fat Content 2 g
- Sodium Content 476 mg
- Sugar Content 11 g