Socca (Naturally Vegan — Chickpea Pancake)

Ingredients

• 200g chickpea flour (gram flour)
• 250ml water
• 5ml neutral oil, plus extra for cooking
• 5g fine sea salt
• 2g ground turmeric
• 1g ground cumin
• ½g cayenne pepper
• 15g fresh coriander, finely chopped

Method

1. 1
   Whisk chickpea flour with 250ml water until smooth batter forms; let rest 5 minutes.
2. 2
   Stir in 5ml oil, salt, turmeric, cumin, cayenne, and coriander until fully incorporated.
3. 3
   Heat 5ml oil in 25cm non-stick skillet over medium-high heat until shimmering.
4. 4
   Pour 125ml batter into pan; immediately tilt to spread thin (3mm), cooking 90 seconds until edges lift.
5. 5
   Flip and cook reverse side 60 seconds until pale golden; transfer to warm plate.
6. 6
   Repeat with remaining batter, adding 5ml oil between pancakes; serve hot, optionally with harissa or tahini sauce.