Purple Carrot, Red Onion & Goat’s Cheese Socca

1. Whisk the chickpea flour with water and half the olive oil.
2. Leave the batter to rest for 15 minutes.
3. Thinly slice the carrots and red onion.
4. Roast them at 200°C for 15 minutes with cumin.
5. Pour the batter into a hot ovenproof frying pan.
6. Cook for three minutes.
7. Add the roasted vegetables and goat’s cheese.
8. Bake for another 10 minutes.
9. Finish with thyme, rocket and balsamic vinegar.

Why it’s good

Purple carrots obtain their colour from anthocyanins, alongside other polyphenols.

Red onions are particularly associated with the flavonoid quercetin.

Extra virgin olive oil contributes phenolic compounds of its own.

The chickpea base adds plant protein and fibre while keeping the recipe naturally gluten-free.