Chickpea pancake, or socca with spinach, sweet potato and feta cheese.
Socca, or farinata, is a pancake made of chickpea flour, water and a drizzle of olive oil. That’s all. No egg, no dairy, making it completely vegan. This pancake might sound boring, but it’s absolutely amazing.
I’ve stumbled across this recipe many years ago, and back then I did it all the time. But somehow I stopped making it, and it was just a while ago when I went to the shops and saw a bag of chickpea flour I came to think about socca and felt and urge to make this delicious pancake.
Making socca is very easy, but it will take some time, as the chickpea batter needs to rest for an hour for the chickpea to absorb the water and for the batter to thicken up. But it’s worth it! The batter should have similar consistency to double cream. Thick yet quite runny.
Socca can be eaten on it’s own, finished with black pepper and maybe some fresh rosemary. But I like to add some topping on mine, making it more of a full meal instead of a snack.
In this recipe I topped the socca with some garlic sautéed spinach, roasted spicy sweet potato, a handful of crunchy toasted pumpkin seeds and roughly crumbled salty feta cheese. You can’t really go wrong with these ingredients can you?
This is just one way I like to enjoy socca, but feel free to use whatever toppings you find suitable. I’ve made it with caramlised red onions and goat cheese which was pretty amazing too.
- 50 g / 1/2 cup chickpea flour
- 120 ml / 1/2 cup water
- 2 tbsp olive oil
- Good pinch of salt
- 1 tbsp olive oil
- 1 gloves garlic minced
- 150 g fresh spinach about 4-5 good handfuls of spinach
- 200 g 7 oz sweet potato, peel and diced
- 1 tbsp olive oil
- Pinch of paprika ground coriander, cayenne, salt, black pepper.
- Toasted pumpkin seeds
- Feta cheese
Combine all ingredients in a bowl. Whisk until fully combined. Leave to rest for a minimum of 1 h.
Preheat the oven to 225°C / 437°F
Place the diced sweet potato on a oven proof dish. Sprinkle spices evenly over the potatoes. Add oil and rub into the potatoes. Bake in the oven for 15-20 minutes, or until soft.
Heat up olive oil in a pan on medium heat. Add garlic and sautée for a few minutes, until soft and fragrant. Add spinach and fry until wilted, which will take about 2-3 minutes.
Fry the soccas in an oiled crepe pan that is about 10 inches in circumference on medium heat. Once the edged start to firm up, carefully flip it over and cook for a minute.
Serve the socca with wilted spinach, roasted sweet potato and finish with crumbled feta and pumpkin seeds.