Spring Socca with Pesto, Kale, and Asparagus

Guys, serious news here. I think I’ve found my new food obsession. And it goes by the name of Socca.

On Saturday, I made my first socca – a thin, pancake like crepe derived from chickpea flour. It was an instant hit (on my Instagram, too).

So on Sunday, I made my second one. I brought it to a cookout, and again, I went home with a clean plate.

Now that it’s Monday, I’ll eat my third meal of it, by the way of lunch. And by tomorrow, Tuesday, you can consider me socca-swooned.

I’m declaring right now — June is going to be a month of Socca. Get ready.

Socca has a flatbread feel to it, with slight falafel-like undertones of flavor, hence the chickpea flour it comes from. However, like a pizza pie, it can take on whatever genre you desire. You choose the ingredient spread, and it will choose the feel of your socca.

For my first one, pictured here, I chose a hearty dose of pesto, paired with a whole bunch more greenery. Feed me this every day of June, and I would be a happy girl.

Aside from its versatility and tender texture, what blows my mind is how incredibly easy it is to make socca. Forget yeast. Forget dough-rising. And, let’s all praise chickpeas for this, forget kneading. All you need for socca is a 30-minute wait time and a handy spatula. Oh, and ideally, a cast iron pan. (Given how beautiful cast iron can make anything look, I suggest you keep one of those on hand regardless.)

In this variation, you’ll find inspiration from light and fresh spring veggies, richened up with a layer of summer pesto. It’s a pizza-like app/meal that feels so classy and restaurant-worthy, yet entirely attainable in your own home. I recommend you put it on your to-make list. ASAP.

Spring Socca with Pesto, Kale, and Asparagus

Yield: A 12-inch flatbread/pizza

Ingredients

1 cup chickpea flour
1 cup water
Extra virgin olive oil
1/4 cup oregano, chopped
1 1/2 tsp. salt
7-8 medium asparagus
1/2 lemon, juiced
2 cups baby kale, roughly chopped
1/2 - 3/4 cup vegan pesto (3/4 of this recipe)
Extra virgin olive oil
1 small shallot, thinly sliced
Salt and pepper, to season

Instructions

In a medium bowl, combine chickpea flour, water, 1 1/2 Tbsp. olive oil, 1 1/2 tsp. salt, and pepper to season. Set aside for and allow to rest.
In the meantime, prepare pesto, if not already, made following the linked recipe. Also prepare asparagus and kale.
Preheat oven to 400F. Line a baking sheet with aluminum foil. Toss asparagus with enough olive oil to lightly coat, and sprinkle with salt and pepper. Bake 12-15 minutes, until tender and underside begins to brown and crisp up. While asparagus is cooking, toss kale with lemon juice and just a touch of salt and pepper. Add olive oil to lightly coat, and use your hands to massage into the leaves.
To cook the socca: Turn your broiler to high and place oven rack on the top wrack, about 5 inches below the flame. Lightly grease a 12-inch cast iron skillet and place below the broiler for 5 minutes until hot. Carefully remove the skillet and pour in the batter. Use a spatula to evenly distribute the batter around the pan. Return to oven. Bake 5-12 minutes, depending on the strength of your broiler, checking every 5 minutes. When socca turns golden brown, remove from oven. Allow to cool for several minutes, then generously spread with pesto. Top with asparagus and tossed greens.

http://foodfitnessfreshair.com/2014/06/02/spring-socca-with-pesto-kale-and-asparagus/