Last month a buddy and I did a popup food truck event where we introduced a world of people to Socca. There was socca with beet pesto and arugula. Socca with spicy curried lentils, roasted carrots, and toasted coconut. And socca with black tehina, pomegranate molasses, and roasted eggplant. There was socca galore and it was glorious.
Philly has a bar with a food truck inside where they rotate the chef/person who takes it over and who will present the menu each night. It was a blast to partake in that experience and also to essentially bring my blog to life, for the masses.
It only made sense to theme the entire menu around socca, given it’s my current obsession. (Speaking of, have you seen these socca waffles over on Food52?! Dying to try.)
If you’re a newcomer to my blog and haven’t been following my socca chronicles, and you’re also new to socca, let’s quickly discuss. Socca is a traditional street food from the south of France derived from chickpea flour. It’s rather healthy (high in protein + fiber), and is super simple to make. Generally, you bake it in a cast iron skillet in the oven, but this time around, I decided to test out a stovetop method. It worked, which is great news if you don’t have a cast iron pan on hand. (Although, I highly recommend you purchase one. They are awesome.)
I consider socca akin to a crepe-meets-flatbread, with a nice flavor all on its own. It stands up well to flavorful sauces, like this green-packed, pesto-like spread and can feel almost like eating pizza. That’s how I served this one to my friend, sliced into wedges and eaten with our hands. He was sold, and has officially become the trillionth person I’ve now introduced this base to. Are you the trillionth and one person? Let me know your thoughts if you give it a try!
- For the Socca:
- 1 cup chickpea flour
- 1 cup water
- 1 1/2 tsp. olive oil, plus a light drizzle for the pan
- 1 tsp. salt
- Fresh ground pepper
- For the Green Sauce:
- 3 med. cloves garlic
- 3-4 lg. swiss chard leaves
- 1/2 packed cup cilantro
- 1/4 cup nutritional yeast
- 1/4 extra virgin olive oil
- 1/2 tsp. salt
- For the Toppings:
- 1/4 cup black lentils
- 1/2 sm. onion, chopped
- Salt, pinch
- Zest of 1/2 lemon
- 1/4 cup walnuts, dry-toasted
- 1 spring onion, diced
- 4-5 grape tomatoes, chopped
- Mix all of the socca ingredients in a bowl and set aside while you prepare the pesto and get the lentils going, or for at least 5 minutes.
- In a pot, add lentils, lemon zest, pinch of salt, and 1/2 cup of water. Cover, and bring to a boil. Then, reduce heat to a low simmer and let cook 20 minutes, or until lentils are tender but still have a little crunch.
- Add garlic to a food processor and pulse. Throw in the remaining Green Sauce ingredients and puree until smooth.
- When ready to make socca, heat 8-10 inch nonstick skillet over medium. Drizzle with olive oil to lightly coat. Pour in 1/2 the socca batter. Cook 10-15 minutes, flipping halfway, until socca is cooked through. Repeat with remaining 1/2 of the socca batter.
- Top soccas with green sauce, and scatter with lentils. Finish with walnuts, spring onion, and tomatoes. Serve.