TRAINAI RECIPE · BREAKFAST
Chickpea Socca with Tomato and Spinach
Rest the batter for 10 minutes while chopping the vegetables.
- Prep
- 10 min
- Cook
- 15 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 70 g chickpea flour
- 110 g water
- 50 g spinach
- 150 g tomato
- 7 g olive oil
- 2 g ground cumin and paprika, equal parts
Ingredient notes
Vegan ingredients.
No tracked allergen ingredients are specified. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Whisk chickpea flour, water and spices until smooth; rest for 10 minutes. Finely chop spinach and dice tomato, draining excess tomato juice. Fold the vegetables into the batter.
- Heat half the oil in a nonstick frying pan over medium heat. Spread half the batter in a thin pancake. Cook for 4–5 minutes per side until firm and golden, lowering the heat if it browns too quickly.
- Repeat with the remaining oil and batter. Serve both pancakes as one portion.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
