Shredded red cabbagesliced spring onions and sliced green chillies, to serve
For the avocado coriander sauce
juice of half a lemon
1tablespoonapple cider vinegaror more lemon juice
1tablespoonrapeseed or olive oil
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.
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.
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.
Serve the socca warm topped with the sauce and tandoori sweet potato chunks. Garnish with shredded red cabbage, sliced spring onions and green chilli.
Nutrition information is for one pizza out of a total of 10, including sauce.