Main courses

Socca Pizza (chickpeas patties) with Pesto, Olives and arugula

Name: Socca Pizza (chickpeas patties) with Pesto, Olives and arugula
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: For 2 big or 4 small patties:
Ingredients: 150 g Rapunzel chick peas flour; 300 ml water; 2 tsp Rapunzel olive oil cold pressed; ¾ tsp Rapunzel atlantic sea salt; ½ tsp cumin; ½ tsp rosemary, finely chopped; 3 mushrooms, sliced

Seraphine Wilhelm

55 Min.

For 2 big or 4 small patties:

Vegan

Info

Perptime 10 Min.
Resttime 30 Min.
Baketime 15 Min.

Ingredients

Portions

150 g Chickpea flour, roasted
300 ml water
2 Olive oil extra virgin
1 Atlantic sea salt fine
1 tsp cumin
1 tsp rosemary, finely chopped
3 mushrooms, sliced

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat oven to 200°C. Oil an ovenproof frying pan and place in oven to preheat. Mix flour, water, olive oil and salt in a bowl - add cumin and rosemary. Set aside for half an hour.

Prepare a baking sheet with mushrooms, bell pepper and rosemary twig and drizzle with olive oil. Bake for 15 to 20 minutes in the oven. Remove the pan with thick kitchen gloves and pour in chickpea dough till about ½ cm height. Bake for about 15 minutes. Spread pesto on socca’s and prepare as desired with mushrooms, bell pepper, olives, dried tomatoes, capers and arugula. Serve warm and taste with salt and pepper.