Provençal Socca with Shaved Fennel & Aïoli

Though its origin is often disputed, you’ll find socca, or chickpea flour pancakes in abundance throughout France, Italy, Spain, and even as far as Argentina. Whether called socca, farinata, or panisse, you’ll be happy to know you can easily recreate this delicious street fare in your own kitchen. 

Chickpea flour, made from dried and ground chickpeas, is naturally gluten-free, low in carbohydrates, high in protein, and rich in folate, iron, magnesium, and zinc. Fennel is the ideal accompaniment, helping to cut through the rich olive oil, and boosting digestion with its high fiber content and concentration of beneficial phytonutrients. Aïoli is a traditional ingredient in the South of France and adds an extra kick of garlic flavor to this dish. Feel free to top these up with whatever greens, vegetables, or sauces you like; they’re very adaptable and easy to mix and match. 

For the recipe, visit GeoBlue’s Healthy Travel Blog.