Ingredients

• Ingredients For the socca: 200g chickpea/gram flour 300ml water Olive oil for cooking – see note For the hot filling: 1 chipotle chilli 1 tsp olive oil 1 red onion 4 cloves garlic 1 tin pinto beans (400g / drained weight 240g), rinsed and drained 1 medium tomato 1 tsp ground cumin 1 tsp smoked paprika 2 tsp good soy sauce or aminos For the peach salsa: 1 avocado 4 saturn peaches or 1 regular peach 2 medium tomatoes Juice of 1 lime (preferably organic) Handful of fresh coriander stems & leaves 4 romaine or gem lettuce leaves

Preparation

• Method Make the socca batter by sifting the chickpea flour into a bowl. Combine with the water by hand-whisking (using a fork is fine) to ensure there are no lumps and it’s nice and bubbly. Set aside. Place the chipotle chilli in a bowl with boiling water and set aside. To make the salsa, chop the avocado, peaches and tomatoes into small chunks and combine in a bowl with the lime juice and finely chopped coriander. Cut the lettuce into fine ribbons and place in a bowl. Remove the chipotle chilli from the water and remove the seeds and membrane (if you don’t do this your mouth will be on fire!). Finely chop the rest. Heat the olive oil in a frying pan while you chop the onion, garlic and tomato. Add these and the chipotle to the pan and cook until the onions become translucent – about 5 minutes. Add the cumin and paprika, give it a stir and then add the pinto beans. While this is cooking you can make the socca tacos. Place a good, non-stick frying pan on a medium heat, adding a little oil if needed (see note). Once the pan is hot, spoon in some of the socca batter. I find a large serving spoon is about the right amount – making about 6 tortillas. Wait for bubbles to appear in the batter. Once they have all popped, flip the tortilla over and allow the other side to cook – about 2 minutes on each side. Pop them on a plate ready to serve. The hot filling will also be ready by now, transfer this to a serving bowl. I like to serve these by setting out all the dishes on the table for a DIY dinner – it’s much more fun! NOTES: I recently acquired a ceramic frying pan which is perfect for this recipe. You can make pancakes – and everything else – without the need for a single drop of oil! If your pan is not super non-stick, use a little oil for the socca, as you would for regular pancakes. If you don’t want to be cooking the hot filling and the socca tortillas at the same time, make the tortillas first and set aside on a plate – they don’t need to be hot to serve. I’ve suggested using organic limes because not only do they taste great, but they are unwaxed (which is particularly important if you’re using the zest).