Roasted onion socca with chile yogurt
lacto vegetarian | prep + cook time 40 minutes | serves 8
Socca, also known as farinata, is a traditional Italian and Provençal pancake made from chickpea flour. It’s a great source of protein and fiber and makes a wonderful light lunch. You will need an ovenproof frying pan for this recipe.
1 medium onion (150g)
1⁄2 cup olive oil
salt and freshly ground black pepper
11⁄2 cups chickpea flour
1 tsp salt flakes
11⁄4 cups lukewarm water
2 tsp chopped fresh rosemary
1 tbsp small fresh rosemary sprigs
1⁄4 cup finely grated vegetarian parmesan- style cheese
chile yogurt
1⁄2 cup Greek yogurt
1 tsp raw honey
1 tbsp coarsely chopped fresh Italian parsley
1⁄4 tsp chile flakes
1 Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2 Peel and cut the onion into 8 wedges; separate the layers. Place the onion in a medium bowl with 1 tablespoon of the olive oil; toss to coat. Season with salt and pepper. Place the onion on the baking sheet; bake for 20 minutes or until browned.
3 Place the chickpea flour, salt, water, chopped rosemary, and 1⁄4 cup of the olive oil in a medium bowl; whisk until smooth. Season with cracked black pepper. Set aside for 5 minutes.
4 To make the chile yogurt, combine the ingredients in a small bowl.
5 Increase oven to 450°F (230°C). Preheat a large, heavy-bottomed cast iron skillet or ovenproof 9-in skillet over medium high heat. Add the remaining olive oil and heat. Pour in the batter and let cook for 1-2 minutes until the edges are beginning to brown. (Watch for burning underneath.) Remove from the heat while you top the flatbread with the roasted onion and rosemary sprigs. Transfer to the oven and bake for 10-12 minutes or until the socca pulls away from the side of the pan.
6 Serve the socca cut into wedges, and serve topped with the vegetarian parmesan-style cheese and the chile yogurt.
tip
Store socca in an airtight container in the fridge for up to 3 days or freeze for up to 1 month
Roasted onion socca with chile yogurt