Savory Berbere Spiced Pumpkin Socca (With Or Without A Poached Egg On Top)

• 1 cup chick pea flour
• 1 cup of water
• 5 dashes organic Berbere spice blend
• 1 tablespoon nutritional yeast flakes (optional)
• 1/2 cup organic pumpkin puree
• 1 teaspoon chopped rosemary
• 1 teaspoon sea salt (or to taste)
• 1 teaspoon carrot dust (optional)
• 1 tablespoon olive oil
• 2 poached eggs (optional)
• 3 dashes cracked black pepper (or to taste)

1. Socca Batter:rnAll socca recipes say to make the batter hours or 1 day ahead. I never make it ahead and it comes out great. Mix all ingredients EXCEPT oil, pepper and poached eggs in a bowl until well incorporated. YOu can add a little oil to the batter but its not necessary. Batter consistency should be pretty thick.
2. Preheat broiler to 500. Leave on broil setting at 500, add empty 8-10" round cast iron skillet in middle rack of oven for about 5-10 minutes to get it very hot (if not it will stick). Then, add the oil and heat 2 minutes (and be ready to pour in the batter). Pour batter in center of skillet and carefully smooth it out to a flat pancake about 1/4" thick with the back of a spoon. You may have a little batter left over. Leave in oven about 20 minutes or until edges are very browned. Let sit undisturbed for 3 minutes. Don't try to cut or remove it right away, it will be too pliable and stick to the bottom. Carefully remove the socca w a spatula, try to get the spatula all the way under the socca so you get the crispy bottom onto your plate. Sprinkle w sea salt and black pepper. Cut into quarters and enjoy. Top with runny poached egg for a non vegetarian option. Or top with cheese and broil a couple minutes longer.

chick pea flour, water, berbere spice blend, nutritional yeast, pumpkin puree, rosemary, salt, carrot, olive oil, eggs, black pepper

Taken from food52.com/recipes/24590-savory-berbere-spiced-pumpkin-socca-with-or-without-a-poached-egg-on-top (may not work)