LunchDinnerMain Course

Chickpea Flour Socca with Greens

Name: Chickpea Flour Socca with Greens
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: french
Ingredients: 120 g chickpea flour; 240 ml water; 1 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 tbsp olive oil; 2 clove garlic minced; 150 g mixed greens such as spinach, kale, or chard, roughly chopped; 1 tbsp lemon juice; 0.5 tsp red pepper flakes (optional)

This simple and naturally gluten-free socca is a thin, savory pancake made from chickpea flour. It's an excellent canvas for a quick sauté of fresh greens, creating a satisfying and healthy meal.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 2
Difficulty: Easy
Per serving: 376 kcal

Mise en place

Ingredients

socca

120 gchickpea flour
240 mlwater
1 tbspolive oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

greens

1 tbspolive oil
2 clovegarlic, minced
150 gmixed greens, such as spinach, kale, or chard, roughly chopped
1 tbsplemon juice

garnish

0.5 tspred pepper flakes(optional)

Equipment

cast iron skillet · large skillet · whisk · cutting board · knife · medium bowl

The method

Step by step

1
In a medium bowl, whisk together the chickpea flour, water, olive oil, salt, and black pepper until smooth and no lumps remain.
About 2 min
Cook’s note: Ensure the batter is very smooth for the best socca texture.
2
Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours.
About 30 min
Cook’s note: Resting the batter allows the flour to fully hydrate, resulting in a more tender socca.
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.
About 10 min
Cook’s note: A hot pan is crucial for achieving a crispy socca.
4
Carefully remove the hot pan from the oven and drizzle a little olive oil into it, swirling to coat the bottom.
Cook’s note: Be cautious as the pan will be extremely hot.
5
Pour the rested socca batter into the hot pan, tilting the pan to evenly distribute the batter.
Cook’s note: The batter should sizzle when it hits the hot pan.
6
Bake the socca for 15-20 minutes, or until the edges are golden brown and crispy and the center is set.
About 20 min
Cook’s note: Check for doneness by gently pressing the center; it should feel firm.
7
While the socca bakes, heat the olive oil in a separate large skillet over medium heat.
About 2 min
8
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
About 1 min
Cook’s note: Do not let the garlic brown, or it will become bitter.
9
Add the mixed greens to the skillet and cook, stirring occasionally, until wilted.
About 3 min
Cook’s note: Cook in batches if your skillet is not large enough to accommodate all the greens at once.
10
Stir in the lemon juice and remove the greens from the heat.
11
Once the socca is cooked, carefully slide it out of the pan onto a cutting board.
12
Cut the socca into wedges or squares.
About 1 min
13
Serve the warm socca topped with the sautéed greens and a sprinkle of red pepper flakes, if desired.
Cook’s note: This dish is best enjoyed immediately.

Per serving

Nutrition

75%Score

Calories: 375.5kcal
Protein: 14.5g
Carbs: 39.4g
Fat: 17.9g
Fibre: 7.8g
Sugar: 7.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover socca and greens separately in airtight containers in the refrigerator.

Reheating

Reheat socca in a dry skillet or oven until crisp. Reheat greens gently in a pan.