As you get to know me you will see that I absolutely love chickpeas in all forms, shapes and sizes. Cooked, roasted, blended, baked, ground into flour and even covered in chocolate. It’s incredibly versatile and great to use for both sweet and savoury dishes. Chickpeas have some incredible healing benefits too:
- Great source of fibre and protein
- Packed with vitamins and minerals
- Filled with iron, zinc, phosphorus and B vitamins
- Improves digestion
- Aids weight management
- Assists gut health
- Supports blood sugar levels
- Protects against chronic illnesses
Chickpeas are a super food, they’re also PH balancing and have antioxidant as well as anti-inflammatory properties too. Plus they’re super affordable as a legume or flour. Man I love these little guys!
This delicious Stuffed Socca took me 15 minutes to make, it is super filling and loaded with extra veggies, fermented foods and sprouts. Nourishing, nutritious and delicious. Let’s cook J
1 cup chickpea flour
1 cup filtered water
1 flax ‘egg’ (1 tbsp flax seeds, ground with 3 tbsp filtered water)
¼ tsp bicarbonate of soda
½ tsp apple cider vinegar (with ‘the mother’)
½ tsp dried vegetable stock or sub ¼ tsp garlic powder, ¼ tsp onion powder and ¼ tsp celery salt or Pink Himalayan salt
1-2 cups greens or veggies of choice (I used kale and kohlrabi greens, finely shredded)
Make the flax ‘egg’ by combining the ground flax seeds with water, let sit for a few minutes (I like to use a glass or cup for this). In a separate bowl mix the chickpea flour and dried veg stock or garlic and onion powder together. Add the bicarbonate of soda and the apple cider vinegar on top of the bicarb, it will foam and make the socca light and fluffy. Mix the flax mixture and combine with dry ingredients. Slowly add the water to first make a paste, then gradually add more water until a smooth batter is formed. It should be easy to pour. Heat a non-stick pan with a drop of coconut oil on medium heat, add half the batter to the pan. Cook for about a minute and then add the greens on top of the socca and put a lid over the pan so that it can steam, this helps the greens cook and for the socca to cook through evenly. Once the edges start to firm up you can gently flip it over and cook the other side. Alternatively, if you are using mixed vegetables of your choice then rather cut them finely and add to the mixture before cooking. Then ladle the mix onto the pan (half the mixture as this recipe makes 2). You want to cook the socca through on each side until golden brown with some crispy edges.
I served mine with hummus (because more chickpea love), olive tapenade, cherry tomatoes, red cabbage kraut, vegan cashew mayo, fresh basil and white clover, turnip, radish, mustard and alfalfa sprouts. Yum!
I would love to see your creations so if you make this recipe, please feel free to snap a pic and tag me on Instagram @miraweiner
Mira WeinerEntrepreneur, Creative Cook + Plant Based Advocate.
Director & Creative Networker @ Hot Oven Marketing. My name is Mira and I’m passionate about conscious living, plant based nourishment and holistic healing. I hope to inspire people to eat more plants which is better for the planet, animals and our bodies. I’ve been vegetarian since the womb (haha) and very grateful to have grown up in a veggie friendly household with influences of macrobiotics and Ayurveda.