- 120 g chickpea flour
- 1 cup water
- 1 t salt
- 1⁄2 T olive oil
- 100 g Parmesan, finely grated
- For the salsa verde:
- 1 t olive oil
- 20 Woolworths queen green olives, pitted
- 2 red chillies, roughly chopped
- 1 T Italian parsley, roughly chopped
- 1 lemon, zested and juiced
To make the flatbreads, whisk the chickpea flour, water and salt in a bowl to form a batter. Heat a small nonstick pan over a medium heat and pour in a little oil. Pour in 1⁄4 cup mixture, fry for a few minutes, then turn over. Cook until golden brown and cooked through. Repeat with the remaining batter.
Heat another pan over a medium to high heat. Quickly fry the olives and chillies in the olive oil, then remove from the pan. Fold through the parsley, lemon juice and zest.
To serve, top the flatbreads with the salsa verde and sprinkle over the Parmesan.
Cook's note: Socca, cecina, farinata – it may have different names in various parts of Italy but this unleavened pancake is always made with chickpea flour. Eat it plain and seasoned with salt, pepper and rosemary, or with salsa verde.