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Print this Recipe    Chickpea 01

LA SOCCA (CRISPY CHICKPEA PANCAKE)

100 g besan (gram or chickpea flour)
1 tsp salt
virgin olive oil, for frying
salt, freshly ground blackpepper or sugar, to serve

Using an electric whisk, blender or food processor, whisk the flour,
salt and 250 ml cold water to a creamy batter. Leave to stand for
at least 10 minutes.

Heat a frying pan until very hot and brush the surface with oil.
Whisk the batter again, adding extra water if necessary, to produce
the consistency of thin cream. Pour 4 tablespoons of the mixture
into the pan to make a thin coating. Cook over a high heat for 2
- 3 minutes until the surface bubbles, the edges are crisp and
golden and the centre is barely set. (Cook only on one side.)

Cut in half crossways with a spatula, and fold each half in half
again. Tip the wedges into a twist of paper or on to a plate, season
with salt, pepper or sugar and serve immediately. Repeat until all
the batter is used, allowing 2 wedges per serving.

Serves 4

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