4 servings
Prep: 20 mins,
Cooking: 20 mins
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Ingredients (16)
for the socca: | |
250 ml | chickpea flour |
250 ml | water — tepid |
20 ml | nutritional yeast |
10 ml | olive oil |
5 ml | Baking powder |
2 cloves | garlic — cloves, finely chopped |
pinch | salt — pepper |
FOR THE TOPPINGS:
430 ml | frozen peas — blanched |
45 ml | nutritional yeast |
30 ml | coconut yoghurt |
salt and freshly ground black pepper | |
150 g | asparagus tips — blanched |
40 g | red onion — finely chopped |
handful | edible flowers |
30 ml | tahini paste |
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