Like pancakes, these savoury Italian flatbreads take time, but make a large batch, and freeze the leftovers and you’ll have them ready to reheat whenever you’re craving them. They’re great substitutes for tacos, wraps, or individual pizzas with whatever toppings you like. High-protein chickpea flour adds a nutty flavour, and a quick fermentation adds a gentle sourness, which also makes it more digestible. But don’t worry if you don’t have time to leave the batter overnight; just whisk together the chickpea flour and water immediately before cooking.
Aquafaba is the leftover liquid from cooking chickpeas and some other beans. You can use the drained liquid from a can of chickpeas or reserve the liquid from cooking dried chickpeas that you soak overnight and boil the next day.
For chickpea batter, the night before, in large bowl, whisk chickpea flour with water. Cover with plate or clean cloth and let sit for 15 hours at room temperature.
Preheat oven to 300 F (150 C).
Drain canned chickpeas, reserving 1/2 cup (125 mL) liquid (aquafaba). Rinse chickpeas and pat dry on clean kitchen towel. In small baking dish, combine chickpeas with sliced cherry tomatoes, 1 Tbsp (15 mL) olive oil,
1/2 tsp (2 mL) salt, and 1/4 tsp (1 mL) pepper. In preheated oven, roast for 10 minutes. Stir and roast for 10 to 15 minutes more, until tomatoes start to break down and release juices.
Into chickpea batter, whisk remaining 1 Tbsp (15 mL) olive oil, 3/4 tsp (4 mL) salt, 1/2 tsp (2 mL) pepper, and lemon zest. In medium bowl, whisk aquafaba to soft peaks. Fold into chickpea batter.
Heat greased griddle or skillet over medium-high heat. Add 1/2 cup (125 mL) batter to create circles about 1/4 in (less than 1 cm) thick. Cook for 2 minutes, until bottom is set, then flip and cook for 1 minute more, or until cooked through. Transfer to plate and cover with second plate to keep warm while cooking other soccas. Cook remaining socca batter, wiping griddle with oil between batches, if needed.
To serve, top socca with the roasted cherry tomatoes, chickpeas, and cheese, if using.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.