Socca with Provençal Stewed Peppers, Courgettes and Tomatoes
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Ingredients
- 200 g gram flour
- 5 tbsp olive oil
- 2 red peppers, sliced
- 1 courgette, sliced
- 1 onion, sliced
- 3 tomatoes, roughly chopped
- 2 garlic cloves
- 10 g fresh basil leaves
Nutrition (per serving)
- Calories
- 407 kcal
- Protein
- 13.7 g
- Carbohydrate
- 36.1 g
- of which sugars
- 11.4 g
- Fat
- 20.9 g
- of which saturates
- 2.9 g
- Fibre
- 9.2 g
- Salt
- 0.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the gram flour with 300ml water, 2 tablespoons of the olive oil and a good pinch of salt until smooth, then leave to rest for 20 minutes.
- 2
Meanwhile, heat 2 tablespoons of the olive oil in a large frying pan and cook the onion and peppers for 8 minutes until softened.
- 3
Add the courgette and garlic and cook for 5 more minutes, then stir in the tomatoes and simmer for 10 minutes until jammy. Stir in the basil leaves.
- 4
Heat the remaining olive oil in a 24cm non-stick frying pan over a medium-high heat until very hot.
- 5
Pour in a quarter of the socca batter, swirl to coat the base thinly and cook for 3-4 minutes until set and golden underneath, then flip and cook for 2 more minutes. Repeat to make 4 socca.
- 6
Top each socca with the stewed vegetables to serve.
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