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Socca recipe with crunchy vegetables and chickpea cream
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Difficulty :
Preparation time : 15min
Cooking time : 5min
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Ingredients
For 4 people:- 1 jar of Jean Martin chickpea cream
- 50 cl of water
- 250 g corn flour
- 6 tbsp. tablespoon of olive oil
- 1 handful of peas
- Some green asparagus
- 1 yellow zucchini
- 1 bunch onion
- A few slices of blue or classic radishes
- 1 small pepper
- 1 handful of raspberries
- A few mint leaves
- Edible flowers
- Salt and pepper
Recipe
Make the socca, mixing 50cl of water, olive oil, 1 tbsp. of chickpea cream, pepper and gradually incorporate the flour until you obtain a paste.
Cook the socca in the pan and set aside.
Boil water with a pinch of salt and add the green asparagus and peas.
Cook for 5 minutes. Drain and immerse the vegetables in cold water to preserve their crunch.
Make zucchini tagliatelle using a mandolin.
Slice the onion and pepper.
Cut the radishes into slices.
Spread chickpea cream on the socca and arrange all the vegetables nicely.
Decorate with some edible flowers and mint leaves.
Season with salt, pepper and a drizzle of olive oil.
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