Savory Berbere Spiced Pumpkin Socca With Rosemary Recipe

About this recipe

This Eggetarian-friendly dish combines the earthy flavors of berbere spice and rosemary with the creamy richness of pumpkin puree. Perfect for a satisfying dinner, it can be topped with a poached egg for added protein.

Ingredients

• 10 g Rosemary
• 1 pc Avocado Indian Premium Semi Ripe
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 100 g Catch Sprinklers - Iodized Table Salt
• 2 ltr Figaro Extra Light Olive Oil
• 1 kg Simply Staples Mineral Rich Sea Salt
• 100 g Everest White Pepper

Instructions

1. 1. In a large mixing bowl, combine 1 cup chickpea flour, 1 cup water, 1 teaspoon rosemary, 1 teaspoon salt, and 1 teaspoon. Mix until the batter is smooth and thick.
2. 2. Preheat your oven to broil at 500°F. Place an empty 8-10 inch baking dish on the middle rack and heat for 5-10 minutes until very hot.
3. 3. Carefully remove the baking dish from the oven and add 1 tablespoon olive oil, swirling to coat the bottom. Heat the oil for 2 minutes.
4. 4. Pour the batter into the center of the baking dish and use the back of a spoon to spread it evenly into a flat pancake about 1/4 inch thick. Return the baking dish to the oven and bake for 20 minutes, or until the edges are deeply browned.
5. 5. Let the socca sit undisturbed for 3 minutes after baking. Carefully loosen it with a spatula, ensuring the crispy bottom stays intact, and transfer to a plate.
6. 6. Sprinkle the socca with a pinch of sea salt and white pepper. Optionally, top with avocado for a hearty dinner. Serve warm and enjoy.