We've been tucking into a split pea and green pea vegetable stew. To go with it, we've been enjoying the socca variations. A few days ago it was a little chili and cumin. Today? Sauteed onion, chili, and mesquite. Oh yes, bow down to my magic cast iron socca pan. Believe me, this tastes as good as it sounds.
For those of you who are socca neophytes, socca is like a big old pancake made of chickpea flour. Traditionally, I think black pepper and raw onion find their way into the dish. Not my thing, for sure. I won't rant about raw onions right now but no way jose. Instead, we've got a sweet little sweaty onion saute going on, and we're bringing the party to life with some choice company. Super good.
ingredients:
4 tbsp coconut oil
1 1/2 cups water hot
3/4 tsp sea salt
1 tbsp mesquite
2 tsp chili powder
1 cup chickpea flour
2 tbsp apple cider vinegar
1/4 cup chia seeds
1 onion, sauteed in coconut oil
1 onion, sauteed in coconut oil
directions:
1. saute one medium chopped onion in coconut oil with a little sea salt (I did it on the skillet that I bake the socca on FYI)
2. In a bowl, combine the hot water, coconut oil, and spices
3. add the apple cider vinegar and the chia seeds
4. stir in the chickpea flour, using a whisk
5. add the sauteed onions
6. pour the batter onto the skillet
3. add the apple cider vinegar and the chia seeds
4. stir in the chickpea flour, using a whisk
5. add the sauteed onions
6. pour the batter onto the skillet
7. bake at 345 for 1 hour or so, until crispy and chewy
I found it to be ridiculously good -- read I ate more than I should have -- and my son dubbed it 'chili fly toast' and said it went great with his 'bug stew'. He was being a cardinal, and chased the meal with grub ice cream.
I found it to be ridiculously good -- read I ate more than I should have -- and my son dubbed it 'chili fly toast' and said it went great with his 'bug stew'. He was being a cardinal, and chased the meal with grub ice cream.
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