Socca Fajitas
These are a fantastic gluten free alternative to traditional wraps and actually the socca mix is versatile enough to be able to make, pizza bases and even pancakes!
What is socca?
Socca is basically gram flour (chick pea flour - available at most large supermarkets and international food shops).
The socca mixture needs to be left overnight to ferment, so you need to do this first step the day / night before you plan to eat your delicious socca fajitas!
Fajita Filling
In this example we used free range organic chicken which we'd cooked whole in the slow cooker the day before and held some of the chicken back for these fajita but you could use any other favourite meat or white fish also works well.
More beans, pulses and veg can be used to make a vegetarian / vegan option.
IMPORTANT TO NOTE..
The socca mixture needs to be left overnight to ferment, so you need to do this first step the day / night before you plan to eat your delicious socca pizzas.
FYI - This is NOT a fast food pizza option but it's delicious and way more nutritious!
Ingredients
Socca:
50% Gram flour
50% water
Pinch of salt
Dash of apple cider vinegar
Coconut or avocado oil for cooking.
Filling:
- 500g Chicken
- 1 Pepper
- 1 Red onion
- 1 Tin beans (optional or use any of your favourite beans or pulse - check if they need soaking overnight)
- 3 Cloves of grated garlic
- Spices - tablespoon smoked paprika, tea spoon each of cayenne pepper, ginger, cumin, coriander & cinnamon
- Half tsp chipotle or normal chili flakes (optional)
- 1-2 tbsp olive oil
- Pinch of sea salt.
Method
Fermenting the socca mix:
- Mix 500ml water with an equal amount by volume of gram flour and a tablespoon of organic apple cider vinegar. The thinner or thicker you want your socca pizza based you just have a little more or a little less water (but keep the mix roughly 50/50).
- Blend together and leave overnight to ferment at room temperature with just a clean tea towel over the top.
Cooking the socca/ make them into pizza bases:
- Heat some coconut oil or avocado oil in a frying pan on a medium heat.
- Add a pinch of salt to the now fermented socca mixture and blend one final time (as the mixture will have settled overnight during the fermentation process).
- Then pour into the frying pan enough socca mixture to cover whole pan in a thin layer (this will create nice thin wraps but if you want thicker wraps, simply add a little more 'batter' to the pan at this stage.)
- Turn the pan on a low heat now and wait... wait... much longer than you think. When you think it looks ready to flip / turn, wait a few minutes longer.
NB. You want it to crisp up and turn golden before you attempt the flip and it's just a longer cooking process than you might expect! Patience is key - trust us! (But if it does go wrong, this becomes what we call 'socca scraps', which are equally amazing - you can put them in the oven to make them crispy!)
Touch around the edges with your fish slice (or favourite pancake flipping kitchen tool) to have a peak underneath, when you see it's golden and crisp you're ready to flip. Flip or turn it over...if it's a fight it just needs longer to cook.
Filling:
- Chop the pepper and red onion into fine long slices and the chicken/fish into strips.
- Add together in a pan and cook on a low / medium heat.
- Add a tablespoon of water or bone broth for a bit of liquid to cook in (if you feel it needs some oil add some coconut oil or ghee).
- Add the beans and grated garlic and then cover in all the spices and mix evenly.
- Cook on a low / medium heat turning and mixing until the chicken/fish is cooked all the way through and the onion and pepper are lovely and golden.
A simple green leaf salad with fresh coriander to serve with a wedge of lime and a dressing of organic cold pressed olive oil mixed with grated fresh ginger and garlic.
Enjoy!
Catherine
