Socca (Chickpea crepes) with Vegetarian Lentil Curry
Ingredients Socca (Chickpea crepes)
1 ½ cups Besan / Chickpea flower
½ cup finely chopped spring onions
1 teaspoon salt (I use Himalayan)
1 ½ cup cold water
Using a non-stick pan will help with these crepes, especially if you are new to making these – which I am. I used a basting brush in between crepes just for that extra lift as there is no oil or butter in the batter.
Mix the dry ingredients together and add the water, whisk well. The batter should be runny. Let the batter rest for 30 minutes, or up to an hour.
Heat the pan to medium – I normally use a small amount of batter for the first pancake or crepe just to season the pan to the right temperature, and also because the first tends to always be a ‘practice’. To make these crepes, use a large ladle and mix the batter before each scoop. Working quickly, pour the batter in with the ladle and using your other arm, spread the batter evenly in the pan. Let is cook through until you see bubbles and you can also check by lift the sides. I like my crepes crisp and brown. Turn over when you are happy with result, and cook on the other side.
Ingredients Vegetarian Lentil Curry
250gm Lentils (I used red)
Litre of water
2 tbsp sunflower oil
1 onion finely diced
2 cloves garlic crushed & chopped
2 cm fresh ginger finely chopped
¼ cauliflower chopped into small pieces
½ Zucchini cubed
½ cup peas
Salt & pepper to taste
1 teaspoon chicken stock powder
2 teaspoons Pre-made curry powder (I have a premade blend, but they tend to all contain the same spices i.e. cumin, chilli, cardamom, coriander etc.)
1 tbsp tomato paste
1 cup of water
1 can coconut milk
150gm Paneer cheese cubed
Prepare your lentils first by boiling them in a large pot with the water. Boil until they are al dente, where there is still some bite to them. We could call this par boiling. Drain and set aside.
In a large pan, heat the sunflower oil and add the onion, garlic and ginger. Fry until the onion is soft and the garlic and ginger are starting to brown. Add the lentils, cauliflower, zucchini and peas and cook for 5 minutes or until the cauliflower and zucchini start to change texture. Add the salt and pepper, stock powder and curry powder and stir through and cook for a minute. Once the spices have released their flavour, add the tomato paste and cook for another 2 minutes.
Add the water to let the ingredients simmer and soften. Once the water has reduced slightly, add the coconut milk and paneer. Stir, turn the heat down to a gentle simmer and add a lid. Allow the curry to cook for at least 15 minutes. You may wish to add more liquid if you like your curry with more sauce, but I like it quite dry to eat wrapped in the Socca. If you had a curry with lots of sauce, the Socca could be dipped into the curry, rather than eaten as a wrap.
As an additional note, you can use whatever vegetables you like, I would try this with sweet potato, or even pumpkin and beans. You can also leave out the paneer if this doesn’t suit your diet or pallet.
If you like it spicy, add some fresh cut chillies as a garnish.