Chickpea Socca

I love Socca, an Italian ‘pancake’. For years I made it in a frying pan but recently I discovered how much easier and nicer it is baked in the oven. It gets much crispier! Also delicious with a poached egg on top for breakfast.


Serves 2

60g chickpea/gram flour 
240 ml water 
1/2 tsp salt 
2 tablespoons coconut or olive oil 
Make the batter by mixing the ingredients with a whisk or in a blender until frothy with no lumps. Rest for at least 2 hours. 
Heat a baking dish in the oven at 220 degrees. Add the oil to the dish.
Pour the batter into the dish and cook for 15/20 minutes until crispy and cooked through.