Good Lifestyle

Socca, a leaveless flat crepe at the origin of France, can be transformed into a deliciousPizza-With the right type of fittings. Some of our favorites include cauliflower at cari and spinach to transform thischickpea dish In a delicious dinner. Moreover, with the grapes, the lime juice, andcorianderThis Socca is full of adventure flavors that you will love.

The development of revenue by Sue Hoss.

Serves 4

Ingredients

1 cup of chickpea flour (Besan)
1 cup of water
4 c. olive oil
1/4 c. salt
3 cups small cauliflower flower
1 small yellow onion, cut in thin slices (about 1 cup)
2 c. sweet curry powder
2 c. grated fresh ginger
1 garlic clove, minced
3 cups of fresh spinach
1 cup of coconut milk in unsweetened light box
1 cup chickpeas without adding salt (chickpeas), drained and rinsed
1/3 cup of golden dry grapes
1 tablespoon. Fresh lime juice
Sliced ​​fresh coriander
Lime quarters

How to do it

1. For Socca, in a bowl, mix the flour, the water, 1 tablespoon. oil and salt. Let the dough stand for 1 hour at room temperature.
2. Meanwhile, in a large skillet, heat 1 tablespoon. Oil over medium-high. Add cauliflower, onion, curry powder, ginger and garlic. Cook about 8 minutes or until the onion is soft and brown cabbage slightly, stirring often.
3. Add spinach, coconut milk, chickpeas and raisins; Bake until the spinach are faded, then add the lime juice. Remove heat from heat and keep.
4. Put the oven grid to the third upper part of the oven. Preheat grill. Preheat a 10-inch stove gratin (preferably poured iron) in the oven 10 minutes. Gently remove the oven pan. Add 2 tables with remaining soup. The oil in the pan, swirling to coat. Pour the dough into the socca stove, return to the oven and grill 5 to 8 minutes or until the edges are fixed and detach from the walls of the pan and the socca is slightly golden on the top.
5. Pour the warm cauliflower mixture on Socca and sprinkle with fresh coriander. Cut in quarters. Serve immediately with quarters of lime.

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