I recently made public my obsession with putting turmeric in everything. I can’t remember when it started, but lately I’ve felt less alone in this habit. Not only has turmeric been used for centuries as a spice in Indian cooking, it’s become one of the hottest ingredients of recent times, finding it’s way into tea, hummus and even dessert. I have to admit that it’s incredible health benefits are all a bonus to me, as it’s it’s amazing color which has me reaching for the jar day after day. I am in love with the golden glow it gives to everything, turning an otherwise beige dish bright gold.
I’ve made this dish a crazy amount of times lately. Mainly as my go-to lunch when I need a quick but filling meal, but also for dinner and breakfast. It’s made from almost entirely store-cupboard ingredients and can be ready in circa 10 minutes. A cross between a socca bread and a pancake, the gram flour adds density and an earthy flavour whilst the addition of eggs makes it light and nutritious. Even without the turmeric powder, my batter was a lovely bisque colour from the golden yolks of my farm-fresh eggs and the yellow flour.
I chose to use dark black beans and deep beetroot as they create a stunning contrast on the bright background, though you could use any pulse or bean and root vegetable. I spiced them up using smoked paprika and chilli, and finished it off with some fresh and cooling smashed avocado to balance it all out and because, well, avo on everything! I tend to throw on what ever extras I have in the fridge or add a good handful of salad leaves from the garden, but you could easily eat this as it is or roll it up, wrap in clingfilm and take it on an adventure with you.
Golden Socca Pancakes with Black Bean and Beetroot Chilli
Serves 4, or 2 very hungry people
Note: To make this dish vegan, simply leave out the eggs and reduce the liquid in the pancake slightly. The result will be a bit more bread-like than omelette, but equally delicious
For the Pancakes
1 cup gram flour, sifted
1 cup plant based milk
1 tsp turmeric powder
Pinch each of cumin powder and salt
Coconut oil or ghee for frying
Heat the coconut oil in a frying pan over a medium heat. Whisk the eggs and milk in a large bowl, then add the flour, turmeric and salt, whisking well until smooth. Turn the pan down to a low heat and add a ladle-full of batter the the pan, tilting to spread evenly.When bubbles appear on the surface, flip over using a wooden spatula and cook on the other side for 1-2 minutes. Transfer to a warm plate whilst you finish cooking the rest of the pancakes.
For the Spicy Black beans
1 cup cooked black beans, drained
1 medium beetroot, coarsely grated
1/4 tsp chilli powder
1/2 tsp smoked paprika
2 medium tomatoes, chopped small
Juice 1 lime
Handful of chopped coriander leaves
Sprouted pulses, toasted seeds, yogurt/ creme fraiche, sweet chilli sauce.
Place the chopped tomatoes and grated beetroot in a pan over a medium heat. Cover and cook for 2-3 minutes until they begin to break down, then add the beans, chilli and paprika powder. Cook for 3-4 minutes adding a splash of water if needed, to heat through. Slice the avocados in half, remover the stone, squeeze some lime juice inside and mash roughly with a fork in their skins. Sprinkle over some salt before dividing the smashed avo on top of the chilli. Top off with a scattering of coriander leaves and extra toppings of choice.