Recipe inspired by Amy Chaplin "at home in a whole food kitchen".

Serves 6 - 8, about six 9" socca

INGREDIENTS

• 3 cups chickpea flour
• 2 1/4 teaspoons sea salt
• 3 cups warm filtered water, divided
• 2 tablespoons melted extra virgin coconut oil
• 2 tablespoons olive oil
• 2 teaspoons black mustard seeds
• 5 teaspoons homemade Curry Powder (recipe below)
• 2 red onions, finely sliced

HOMEMADE CURRY POWDER

Makes about 1/2 cup

• 1-inch piece cinnamon stick, broken up into several pieces
• 1/4 cup coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon fenugreek
• 6 whole cloves
• 6 cardamom pods
• 1 teaspoon black peppercorns
• 2 tablespoons ground turmeric
• 2 tablespoons ginger powder
• 1/4 teaspoon cayenne pepper, optional

Warm a medium skillet over medium heat.  Add cinnamon stick, coriander, cumin, fenugreek, cloves, and cardamom; toast spices, stirring continuously, for 2 to 3 minutes or until fragrant.  Remove from skillet immediately and place in an electric spice grinder along with peppercorns; grind until fine. Transfer to a bowl and add turmeric, ginger, and cayenne if using; mix well. Store in a sealed glass jar; use within three months. 

method

Day or Two before you want to eat:

Place chickpea flour in a bowl and whisk in 1 1/2 cups warm water until completely smooth.  Add remaining warm water and whisk again.  Transfer to a mason jar or container, letting it sit for 1 - 2 days until you smell slight notes of fermentation. 

If you choose not to ferment the batter, you can make this in one straight shot.  Fermenting does make it easier to digest (you won't get gassy), adds a lot more flavour, and adds to the nutritional content. 

Once you are happy with how the batter tastes after letting it sit for a couple days (totally safe to dip a spoon in and taste), pour into a bowl and whisk in your coconut oil.  In a skillet, warm 2 tablespoons of olive oil over medium heat.  Add mustard seeds and cook until they begin to pop, about 30 seconds.  Stir in curry powder, remove from heat, and add to chickpea flour mixture; stir well.  Cover bowl with a towel and let batter sit for an hour at room temperature.

Preheat broiler.

Warm about 1 teaspoon olive oil in an oven-proof, 10" cast-iron skillet over medium heat. Pour in 3/4 cup chickpea batter and, moving quickly, distribute 1/6 of the onions over batter.  Cook for 2 minutes, or until edges are set and small bubbles form.  Place directly under the broiler, and cook for 4 - 8 minutes or until top begins to brown.  Remove from broiler (be careful as the handle will be extremely hot) and loosen edges of socca with a pallet knife or flat spatula.  Slide onto a cutting board, and repeat with remaining batter. Cut into wedges or stuff like an omelet/burrito, and serve immediately with the chutney. 

INGREDIENTS

Makes about 1 1/2 cups

• 3/4 dried, unsweetened, shredded coconut
• 1 cup boiling filtered water
• 3 cups roughly chopped cilantro (leaves & stems)
• 1/2 cup mint leaves
• 1 garlic clove, roughly chopped
• 1-inch piece fresh ginger, peeled and roughly chopped
• 1 serrano chili, seeded and roughly chopped
• 3 tablespoons fresh lime juice
• 1 teaspoon maple syrup
• 3/4 teaspoon sea salt
• 1/4 cup mild extra virgin olive oil

method

Place coconut in a small bowl and cover with boiling water; set aside for 15 minutes or until rehydrated and softened.  Pour into a strainer to drain, reserving soaking liquid. Set aside to cool completely.

Add cilantro, mint, garlic, ginger, chili, lime juice, maple syrup, salt, and drained coconut to a food processor and blend until finely ground, scraping sides as necessary. While the motor is running, drizzle in olive oil and blend until combined. Add 5 tablespoons reserved coconut soaking liquid and blend until smooth, adding more liquid to get desired conistency. Serve immediately or store in a jar in the fridge for up to four days.