The French Series : Socca waffles

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« Picasso, Matisse, Chagall, moi-même, sur cette côte où vivait Renoir, nous avons essayé de vaincre l'esprit de destruction qui domine l'époque, nous avons orné des surfaces que les hommes rêvent de démolir. Peut-être, que l'amour de notre travail les protégera contre les bombes »
Jean Cocteau 
                                                                                                                                                


You can prepare the batter the day before and cook it for breakfast. Making waffles out of socca batter is quicker than traditional socca. It does not taste exactly the same as I usually make soccas extra-thin and crisp and add onions. The sun-dried tomato and basil hummus makes it even more Mediterranean: it tastes like summer. I'm more an (Atlantic) Ocean person than a (Mediterranean) Sea person but this year, I'd hop on a train to Nice without a moment's hesitation and at the same time take the opportunity to visit the Cocteau museum in Menton (which I have been meaning to for 2 years).
I ate my waffles with roasted sweet potatoes but the hummus would pair well with courgettes, aubergines or peppers. Another version that I like is leek and mushroom stir-fry topped with lemon-coriander hummus.

Oh and do not taste the raw batter.

Socca waffles with sun-dried tomato and basil hummus
(vegan, gluten-free)


Socca waffles
(yield: 2)
45 g raw chickpea flour
50 g water
5 g extra-virgin olive oil
salt, to taste

In a bowl, mix chickpea flour, water, olive oil and salt until well combined. Let sit for at least an hour. 
Preheat your waffle iron. Pour batter onto the hot plates and cook until crisp (3min30 or 4 min). Serve warm with veggies and hummus.



Sun-dried tomato and basil hummus
265 g chickpeas, cooked
75 g sun-dried tomatoes (in oil)
7-10 basil leaves
4-5 g herbes de Provence (or a mix of dried thyme, oregano and sage)
2 garlic cloves
1/2 lemon, juiced
10 cl extra-virgin olive oil

5-10 cl water
salt, to taste

Place all ingredients + 5 cl water into a food processor. Process until smooth and add more water if necessary, depending on how smooth you like your hummus. Season with salt. Keep for up to one week in an airtight container. 


Gaufre façon socca et hummus de tomates séchées et basilic

Gaufre façon socca
45 g de farine de pois chiches crus
50 g eau
5 g huile d'olive extra-vierge
sel

Dans un bol, mélanger tous les ingrédients jusqu'à ce que le mélange soit homogène. Laisser reposer la pâte au moins 1 heure. Faire préchauffer le gaufrier, verser la pâte sur les plaques et cuire jusqu'à ce que les gaufres soient croustillantes (environ 3 min 30-4 min)

Hummus de tomate séchées et basilic

265 g pois chiches, cuits
75 g tomates séchées à l'huile
jus d'1/2 citron
7-10 feuilles de basilic
4-5 g herbes de Provence
2 gousses d'ail
10 cl huile d'olive extra-vierge

5-10 cl eau
sel

Mettre tous les ingrédients avec 5 cl d'eau dans le bol d'un robot et mixer. Ajouter de l'eau si nécessaire et suivant la consistance désirée. Assaisonner. Le hummus se conserve dans un récipient hermétique jusqu'à une semaine.



4 commentaires:

  1. i love socca and i never thought to make a socca waffle. i must try it! i love all of your savory topping options. i wish we lived close to one another and i could come over so we could eat them together!

    ReplyDelete
    Replies
    1. we should meet in Nice and have a socca from a street food stall. Socca cooked over a wood fire is the best!

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    2. next time i head over to europe, it's happening!

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