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 porsjoner
Cuisine: french
Ingredients: 120 g chickpea flour; 240 ml water; 1 ss olive oil; 0,5 ts salt; 0,25 ts black pepper freshly ground; 1 ss olive oil; 2 fedd garlic minced; 150 g mixed greens such as spinach, kale, or chard, roughly chopped; 1 ss lemon juice; 0,5 ts red pepper flakes (valgfritt)

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.

En original oppskrift av Forkin

Total tid: 1 t 5 min
Porsjoner: 2
Vanskelighetsgrad: Enkel
Per porsjon: 376 kcal

Forberedelser

Ingredienser

socca

120 gchickpea flour
240 mlwater
1 ssolive oil
0,5 tssalt
0,25 tsblack pepper, freshly ground

greens

1 ssolive oil
2 feddgarlic, minced
150 gmixed greens, such as spinach, kale, or chard, roughly chopped
1 sslemon juice

garnish

0,5 tsred pepper flakes(valgfritt)

Utstyr

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

Fremgangsmåte

Trinn for trinn

1
In a medium bowl, whisk together the chickpea flour, water, olive oil, salt, and black pepper until smooth and no lumps remain.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 30 min
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: 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.
Kokkens tips: 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.
Kokkens tips: 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.
Omtrent 20 min
Kokkens tips: 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.
Omtrent 2 min
8
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 1 min
13
Serve the warm socca topped with the sautéed greens and a sprinkle of red pepper flakes, if desired.
Kokkens tips: This dish is best enjoyed immediately.

Per porsjon

Næringsinnhold

75%Poengsum

Kalorier: 375,5kcal
Protein: 14,5g
Karbohydrater: 39,4g
Fett: 17,9g
Fiber: 7,8g
Sukker: 7,6g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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