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    Eat Love Eat » Lunch

    Tandoori Sweet Potato Socca Pizzas

    Published: Mar 16, 2016, Last Modified: September 30, 2021, By Sasha Hooper · This post may contain affiliate links.

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    Vegan socca pizzas topped with sweet potato and cabbage.

    These are pizzas in the loosest possible sense of the word. But hey, they're little bases with toppings on, so I'm gonna run with it. Tandoori Sweet Potato Socca Pizzas. It works for me. And what is socca, I hear you ask. Socca is a flatbread made from chickpea (gram) flour, traditionally eaten in places like the south of France. In recent times it's become one of the trendy new things to eat and I had an urge to try it, even if I'm probably waaaay behind the times. If you've ever eaten an onion bhaji before, you'll know that anything made with chickpea flour has got to be good.

    The result was a surprisingly flavoursome little flatbread. It's fairly dense, but in a good way. These hearty little socca rounds are the perfect vehicle for some delicious toppings, creating a light yet substantial lunch dish. These would even be good to serve at a gathering as the recipe is easily multiplied and the components can all be made ahead and assembled when needed. They also happen to be completely vegan and gluten free - bonus!

    A socca pizza with sweet potato cabbage and avocado spread.

    A food processor bowl with avocado cream blended up.

    Let's talk about the sauce!

    I used to be a major coriander hater, which I now realise is a pretty common stance. My parents used to cover their curries with the stuff and it used to make me gag. Intensely grassy and kinda soapy, that was not something I wanted spoiling my portion of curry. But now? I love the stuff! My palate really has changed hugely over the years, a fact for which I'm grateful. More delicious food for me! (But please, continue to keep the mouldy, stinky cheeses well away from me, thanks.)

    I wanted the sauce for these to be cool and gentle, no garlic breath or chilli fire, just placid avocado, a touch of onion flavour and our friend, coriander, all balanced out with a little lemon juice and apple cider vinegar. The idea being that the toppings could then be a little more peppy and all the flavours would combine to make a flavour bomb in your mouth. It worked! You could use a different herb, such as parsley, if you're averse to coriander but I urge you to give it a try! I promise it doesn't taste like soap.

    On top there are sweet potato cubes, very simply roasted with a coating of tandoori seasoning and an extra hit of chilli if you like it spicy, followed by crunchy red cabbage, a sprinkling of finely sliced spring onions and addictive pops of intense green chilli heat - don't skip the chillies! Jalapeños would be perfect here. In fact you could use pickled jalapeños too if you wanted to. That would be incredible. Go and make these now and see for yourself!

    A socca pizza with avocado cream, sweet potato and salad on top.

    Vegan socca pizzas topped with sweet potato and cabbage.

    Tandoori Sweet Potato Socca Pizzas

    The perfect light meal these sweet potato socca pizzas are made with chickpea flour and full of flavour! And they're vegan too!
    5 from 2 votes
    Print Recipe Pin Recipe ⭐️ Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 10 pizzas
    Author: Sasha Hooper

    Equipment

    • Mixing bowls
    • Blender
    • Baking Sheet

    Ingredients 

    • 250 g chickpea flour, (2 cups) gram flour
    • 250 ml water, (1 cup)
    • ½ teaspoon salt
    • 3-4 tablespoons rapeseed or olive oil, divided
    • 1 large sweet potato
    • 3 tablespoons tandoori seasoning
    • ¼ - ½ teaspoon chilli powder, optional
    • Shredded red cabbage, sliced spring onions and sliced green chillies, to serve

    For the avocado coriander sauce

    • 1 avocado
    • 2 spring onions
    • 2 cups coriander leaves
    • juice of half a lemon
    • 4 tablespoons water
    • 1 tablespoon apple cider vinegar, or more lemon juice
    • 1 tablespoon rapeseed or olive oil
    • ¼ teaspoon salt

    Instructions

    • Preheat the oven to 350ºF.
    • To make the socca, place the chickpea flour in a bowl along with ½ teaspoon of salt. Using a whisk, gradually incorporate the water and 1 tablespoon of oil until you have a smooth batter. Leave to rest for at least 30 minutes to allow the chickpea flour to absorb the water.
      250 g chickpea flour, 250 ml water, ½ teaspoon salt, 3-4 tablespoons rapeseed or olive oil
    • Meanwhile, peel the sweet potato and dice into ½ inch chunks. Toss with the tandoori seasoning (and chilli powder if using) and 2-3 tablespoons of oil until coated. Check to see if your tandoori seasoning contains salt and add a good pinch if not. Spread out on a baking sheet and place in the oven for 30-35 minutes until tender.
      1 large sweet potato, 3 tablespoons tandoori seasoning, ¼ - ½ teaspoon chilli powder, 3-4 tablespoons rapeseed or olive oil
    • After 30 minutes, give the socca batter another stir and add a splash more water to loosen it if it’s looking a bit thick. It should be the consistency of pancake batter. Heat a frying pan or griddle over medium heat. Once hot, drop ¼ cupfuls of the batter into the pan and cook for about 2 minutes per side, until golden and set.
    • To make the avocado coriander sauce, place all ingredients in a food processor and blitz until smooth. Taste to check the seasoning, adding more salt or lemon juice as needed.
      1 avocado, 2 spring onions, 2 cups coriander leaves, juice of half a lemon, 4 tablespoons water, 1 tablespoon apple cider vinegar, 1 tablespoon rapeseed or olive oil, ¼ teaspoon salt
    • Serve the socca warm topped with the sauce and tandoori sweet potato chunks. Garnish with shredded red cabbage, sliced spring onions and green chilli.
      Shredded red cabbage
    Prevent your screen from going dark

    Notes

    Nutrition information is for one pizza out of a total of 10, including sauce.

    Nutrition

    Calories: 198kcal | Carbohydrates: 22.4g | Protein: 6.9g | Fat: 9.7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 5.9g | Sodium: 209.4mg | Potassium: 453.8mg | Fiber: 5.8g | Sugar: 4.5g | Vitamin A: 120.4IU | Vitamin C: 15.9mg | Calcium: 48.9mg | Iron: 2.2mg
    Course Appetizer, Lunch
    Cuisine British
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating ⭐️⭐️⭐️⭐️⭐️. You can also tag @eatloveeats on Instagram - we love to see your creations!

    An array of socca pizza on a white background with a spoon to the side.

     

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    Reader Interactions

    Comments

    1. Hana | Nirvana Cakery says

      May 25, 2016 at 7:12 pm

      I absolutely love this recipe, so creative! Well done Sasha! x

      Reply
      • Sasha says

        May 25, 2016 at 9:18 pm

        Thanks Hana! They really are yummy - and so simple to make!

        Reply
    2. Lindsey @ Butter & Type says

      April 04, 2016 at 1:18 am

      Brb--gotta go make a million of these little pizzas. I love how colorful they are! Thanks for sharing!

      Reply
      • Sasha says

        April 04, 2016 at 3:50 pm

        Thanks so much Lindsey! Colourful food is the best, huh?!

        Reply
    3. Michelle @ The Last Food Blog says

      March 29, 2016 at 8:04 pm

      5 stars
      These looks great Sasha! You made me laugh when you said coriander made you gag :-)) I've always loved it and find it weird that some people get a soapy taste of it ?! Great recipe and fab photos thanks for sharing them 🙂

      Reply
      • Sasha says

        March 29, 2016 at 8:20 pm

        Haha, I know! It must just have been my immature palate because I love it now! Let me know if you give them a go! 🙂

        Reply
    4. Recipes @ Globe Scoffers says

      March 17, 2016 at 1:56 pm

      5 stars
      These look delicious! Thanks for sharing.

      Reply
      • Sasha says

        March 17, 2016 at 5:30 pm

        Thank you!

        Reply
    5. Nicoletta @sugarlovespices says

      March 17, 2016 at 8:26 am

      I love this recipe! And the pictures! I am a great fan of chikpea flour (or garbanzo bean flour) that I use frequently (also in my baking). The toppings are great and compliment each other well. And yes, I don't mind to call pizza any round base with a topping on 😉 .

      Reply
      • Sasha says

        March 17, 2016 at 5:30 pm

        Thanks for the kind comment Nicoletta! Gotta love pizza, in any shape or size!

        Reply
    6. Vivian | stayaliveandcooking says

      March 16, 2016 at 11:14 am

      I've never seen chickpea flour in a supermarket before, do you think you can make it yourself? Love this recipe, anything that's called "pizza" is good haha! It sounds like a great combination of flavors.

      Reply
      • Sasha says

        March 16, 2016 at 9:15 pm

        Hi Vivian! Chickpea flour is also sold labelled as gram flour, or besan. But I do believe you can make it yourself! Erin from Naturally Ella has a book dedicated to making homemade flours and I believe she has a recipe in there. You probably need a high-powered blender though. You might be able to find chickpea flour at an international supermarket too, if you have one nearby? Glad you like the recipe - they really are delicious!

        Reply

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