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socca (or farinata) with prawns, chickpeas and peppers

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socca (or farinata) with prawns, chickpeas and peppers

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Socca (or farinata) with prawns, chickpeas and peppers

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PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Debora Robertson shares her easy recipe for the Provençal chickpea flatbread, socca, This popular street-food snack is known as farinata in Italy, and can be enjoyed on its own or as a base for all sorts of toppings. How about juicy prawns, chickpeas and peppers?

Ingredients

200g chickpea (gram) flour

1 tsp salt

3 tbsp olive oil, plus extra to fry and drizzle

3 tbsp mayonnaise

Finely grated zest 1 lemon

1 tsp dijon mustard

1 garlic clove, finely chopped

½ tsp paprika

½ tsp ground cumin

1 tbsp olive oil

2 garlic cloves, finely sliced

200g raw peeled prawns

Juice ½ lemon

¼ tsp chilli flakes, plus extra to sprinkle

80g cooked chickpeas (drained weight)

80g roasted red peppers from a jar (drained weight), cut into strips

Small bunch parsley, chopped

1 tsp capers

Lemon wedges to serve

Directions

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