Chickpea Flour Socca with Greens

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 30 min

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Tip van de kok: 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.

   Tip van de kok: 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.

   Ongeveer 20 min

   Tip van de kok: 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.

   Ongeveer 2 min

8. 8

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

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 3 min

   Tip van de kok: 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.

    Ongeveer 1 min

13. 13

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

    Tip van de kok: This dish is best enjoyed immediately.