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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 5 min
Porcje: 2
Trudność: Łatwy
Na porcję: 376 kcal

Przygotowanie stanowiska

Składniki

socca

120 gchickpea flour
240 mlwater
1 łyżkaolive oil
0,5 łyżeczkasalt
0,25 łyżeczkablack pepper, freshly ground

greens

1 łyżkaolive oil
2 ząbekgarlic, minced
150 gmixed greens, such as spinach, kale, or chard, roughly chopped
1 łyżkalemon juice

garnish

0,5 łyżeczkared pepper flakes(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

75%Ocena

Kalorie: 375,5kcal
Białko: 14,5g
Węglowodany: 39,4g
Tłuszcz: 17,9g
Błonnik: 7,8g
Cukry: 7,6g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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