I very much favour sweet breakfast foods over savoury ones; itâ€™s how I get to satisfy my incredibly sweet-tooth daily, but I also do appreciate a good savoury breakfast, I reserve meals like this socca and cilantro sauce for special mornings.
Weekend mornings where I do manage to get out of bed and go for a run or a long walk along the seawall.
Coincidentally, I got the recipe for this cilantro sauce on the seawall.
Walking the seawall is amazing like that; sometimes you meet the most interesting people, and last year a kindhearted woman gave me the recipe to this cilantro sauce â€“ I rushed home, wrote it down and proceeded to make it straightaway.
I’d made the batter for my socca the night before and kept it in the fridge, I left it on the kitchen counter to come to room temperature while I was out for my walk.
We must have both worked up an appetite because the woman and I got talking about breakfast, specifically what we were going to eat in the next hour or soâ€¦ hers were savoury pancakes, which she pairs with this tart herby cilantro sauce.
This is how I got the idea to try it with socca, and it was absolutely special, it’s got to be since almost a year later I’m still eating socca with cilantro sauce, and can’t seem to stop talking about it.
Itâ€™s a convenient way to use up excess cilantro or other herbs; I should point out that itâ€™s not just for socca, this sauce is for just about anythingâ€¦ I use it like ketchup or a dip and sometimes even stir it into soups or over roasted potatoes.
As for socca, I donâ€™t think Iâ€™ve said enough to express how much I love socca!
I love that it has just so few ingredients, itâ€™s easy to make and so very satisfying and filling.
It usually takes less than fifteen minutes to cook once I get back home and the cilantro sauce can also be made ahead of time.
A few weeks ago I piled on some caramelized onions, sometimes I top my slices with leftover roasted vegetables.
Have I mentioned that itâ€™s naturally vegan and gluten free?
Socca with Cilantro Sauce
- 1 cup chickpea flour
- 1 cup plus 2 tablespoons water
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2 1/2 tablespoons olive oil, divided
- freshly-ground black pepper
For Cilantro Sauce
- 2 cloves of garlic
- 1/4 cup olive oil (more or less depending on desired consistency), divided
- 1 tablespoon lemon juice
- 1 teaspoon balsamic vinegar (or red wine vinegar)
- 1 cup tightly packed cilantro
- 1/8 teaspoon crushed red pepper flakes
- 1/3 teaspoon sea salt (or to taste)
- In a medium bowl, mix flour, water, salt, cumin, pepper and 1 1/2 tablespoons of olive oil
- Let the batter rest for at least 2 hours, covered, at room temperature (you can let it rest in the fridge overnight and bring to room temperature before cooking)
- When ready to cook; heat the broiler in your oven and oil a 9- or 10-inch pan with the remaining olive oil
- Heat the pan in the oven
- Once the pan and oven are hot, pour enough batter to cover the bottom of the pan
- Swirl batter around to evenly distribute it in the pan and put back in the oven
- Bake until the socca is firm and beginning to blister and burn â€“ the exact time will depend on your broiler
- Slide socca out of pan onto plate or cutting board and slice into pieces
- Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one
- To make cilantro sauce â€“ Toss garlic, half of the olive oil, lemon juice and balsamic vinegar into a food processor or blender and blend until smooth
- Add cilantro, crushed red pepper and the remaining olive oil and sea salt, pulse (blender or food processor) a few times until the cilantro is finely chopped and the sauce comes together â€“ make it as thick or as watery as you want
- Serve slices socca with cilantro sauce