Author Notes: Socca has a mild, nutty flavor and pairs well with most toppings, so feel free to get creative. For this recipe I’ve chosen to make a single, thick crêpe to hold the toppings, but you could also make a few thinner crêpes and serve them individually rather than slicing one. If making several thin crêpes, be sure to decrease the cooking time. - Shell
Food52 Review: WHO: Originally from Hawaii, Shell is currently a fellow New Yorker who blogs from Grateful Grazing.
WHAT: A satisfying warm weather appetizer you can feed to all of your vegetarian and vegan friends.
HOW: Think of this as similar to making a pizza -- but with a shorter waiting time (no yeast!).
WHY WE LOVE IT: This is something we'd want to eat at an outdoor dinner party while sipping a glass of wine. We love the pesto too, which is bright and fresh -- we’re keeping the extra for many breads and pastas to come. - A&M
Serves 4 to 6
For the socca
- 1 cup chickpea flour
- 1 cup water
- 1 1/2 tablespoon olive oil
- 1 tablespoon chopped parsley
- 1 1/2 teaspoon salt
- handfuls Your favorite spring vegetables, such as sprouts, snow peas, and/or asparagus, blanched
- Shaved Pecorino (optional)
For the pesto
- 1 cup basil leaves, packed
- 2 cups arugula
- 1/2 cup olive oil
- 1/4 cup water
- 1/2 cup walnuts, toasted
- 1/4 cup nutritional yeast or Parmesan
- 2 garlic cloves, minced
- Salt and pepper
- For the socca: In a medium bowl, combine flour, water, olive oil, parsley, and salt. Whisk until all clumps of flour are incorporated and the batter is smooth. Set aside and allow to rest for 30 minutes. You can prepare the pesto during this time, and cut up your vegetables into small bite size pieces.
- For the pesto: Combine all ingredients in a blender or food processor and blend until smooth. Add more oil or water as needed to reach a smooth consistency. This recipe will make more than you need for the socca, but it freezes wonderfully. Freeze extra and thaw to add to pasta salads, baked eggs, or just about anything your little heart desires.
- Turn your broiler to high and place oven rack about 5 inches below the flame. Place a lightly greased cast iron skillet below the broiler for a few minutes until hot. Carefully remove the skillet and pour in the batter. You may need to gently swirl the skillet around to evenly distribute the batter. Return to oven. Cooking time will be 5 to 10 minutes depending on the strength of your broiler. Check every 3 minutes or so to avoid burning. Remove from oven when golden brown. Allow to cool for several minutes, carefully remove from skillet and place on serving dish or parchment paper. Top with pesto, fresh vegetables, and Pecorino.
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