Chickpea Socca with Roasted Vegetables and Lemon Tahini

Ingredients

• 120 gChickpea flour
• 470 mlWater
• 200 gZucchini
• 200 gBell pepper
• 150 gOnion
• 2 cloveGarlic
• 25 gOlive oil
• 2 gOregano
• 2 gCumin
• 1 gPepper
• 4 gSalt
• 40 gTahini
• 25 mlLemon juice
• 10 gParsley

Instructions

1. 1

   Mix batter

   • Whisk flour and water until smooth
   • Stir in salt and spices
   • Let the batter rest briefly
2. 2

   Cut vegetables

   • Wash the vegetables
   • Cut into bite-size pieces
   • Finely chop the garlic
3. 3

   Roast vegetables

   • Preheat the oven
   • Toss vegetables with oil and seasoning
   • Spread on a tray and roast
   • Turn halfway through
4. 4

   Cook socca

   • Heat a pan
   • Brush with oil
   • Pour in batter and let set
   • Flip and cook until golden
5. 5

   Stir tahini

   • Squeeze the lemon
   • Whisk with tahini
   • Loosen with water until creamy
   • Season to taste
6. 6

   Plate up

   • Place socca on plates
   • Top with roasted vegetables
   • Drizzle with sauce
   • Sprinkle with herbs