Chickpea Flour Socca with Greens

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, whisk together the chickpea flour, water, olive oil, salt, and black pepper until smooth and no lumps remain.

   Ca. 2 min.

   Kokkens note: Ensure the batter is very smooth for the best socca texture.

2. 2

   Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours.

   Ca. 30 min.

   Kokkens note: Resting the batter allows the flour to fully hydrate, resulting in a more tender socca.

3. 3

   Preheat your oven to 220°C (425°F) and place a 20-25 cm (8-10 inch) cast iron skillet or oven-safe pan inside to heat up.

   Ca. 10 min.

   Kokkens note: A hot pan is crucial for achieving a crispy socca.

4. 4

   Carefully remove the hot pan from the oven and drizzle a little olive oil into it, swirling to coat the bottom.

   Kokkens note: Be cautious as the pan will be extremely hot.

5. 5

   Pour the rested socca batter into the hot pan, tilting the pan to evenly distribute the batter.

   Kokkens note: The batter should sizzle when it hits the hot pan.

6. 6

   Bake the socca for 15-20 minutes, or until the edges are golden brown and crispy and the center is set.

   Ca. 20 min.

   Kokkens note: Check for doneness by gently pressing the center; it should feel firm.

7. 7

   While the socca bakes, heat the olive oil in a separate large skillet over medium heat.

   Ca. 2 min.

8. 8

   Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.

   Ca. 1 min.

   Kokkens note: Do not let the garlic brown, or it will become bitter.

9. 9

   Add the mixed greens to the skillet and cook, stirring occasionally, until wilted.

   Ca. 3 min.

   Kokkens note: Cook in batches if your skillet is not large enough to accommodate all the greens at once.

10. 10

    Stir in the lemon juice and remove the greens from the heat.

11. 11

    Once the socca is cooked, carefully slide it out of the pan onto a cutting board.

12. 12

    Cut the socca into wedges or squares.

    Ca. 1 min.

13. 13

    Serve the warm socca topped with the sautéed greens and a sprinkle of red pepper flakes, if desired.

    Kokkens note: This dish is best enjoyed immediately.