Chickpea socca with rosemary and red onions
by Etienne Tisson
Preparation time:10min
Cooking time:30min
Portions:4
Diet:Vegan
This dish won the “Golden Fork” award in the competition for Montpellier's signature dish, held during the partnership event celebrating the 10th anniversary of the Montpellier Metropolitan Area's agroecological and food policy (P2A).
It tastes best when freshly cooked, but can be stored:
1 day at room temperature
2 to 3 days in the refrigerator.
To restore its crispiness, reheat it in the oven. Perfect to take with you on hikes, to the beach, on trips… wherever you go!
It can be served with a green salad, tomatoes, raw vegetables, a mixed salad, or a cold soup.
Ingredients
Steps
1
In a mixing bowl, gradually add the water to the chickpea flour until you have a smooth, lump-free batter.
2
Add the salt, pepper, rosemary, and one or two tablespoons of olive oil, and mix well.
3
Cover the bowl and let the dough rest for 1 to 3 hours at room temperature so that the flour absorbs the water thoroughly and the consistency is just right.
4
Preheat the oven to 200 °C.
5
Thinly slice the red onion into rings. You can substitute the red onion with a yellow or sweet onion, a shallot, sun-dried tomatoes, or any ingredient you like.
6
Generously oil the pans (at least 2 tablespoons).
7
Sprinkle a generous pinch of instant polenta over the bottom of the oiled pan to help form a crispy crust and make it easier to remove the socca from the pan.
8
Pour the batter into the pan to a depth of about an inch; otherwise, divide the remaining batter in a second pan.
9
Sprinkle with red onions, and add rosemary and olive oil if desired.
10
Bake for 30 to 40 minutes, depending on your oven, until the surface is golden brown and slightly crispy.
10
Let it cool slightly, then season to taste if necessary.
Serve warm or hot.