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Socca is similar to a crepe, and is made with chickpea flour, which imparts a mild, nutty flavor. This recipe makes one giant socca, but it’s easy to make small ones instead if you’d prefer.
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Ingredients
For 4 COM_JOOMRECIPE_SERVING_TYPE_
vibrant-spring-socca-with-basil-arugula-pesto
- 1 c chickpea flour
- 1 c water
- 1 1/2 T olive oil
- 1 T chopped fresh parsley
- 1 1/2 t salt
- 1 c basil leaves
- 2 c arugula
- 1/2 c walnuts
- 1/4 c nutritional yeast flakes
- 2 clv garlic
- black pepper
- 2 c sugar snap peas
- 1 c snow peas
Vibrant Spring Socca with Basil-Arugula Pesto Directions
- In a medium bowl, whisk together the chickpea flour, 1 cup of water, 1 ½ tablespoon of olive oil, parsley, and salt. Whisk until the batter is smooth. Set aside, and allow to rest for 30 minutes.
- In a blender or food processor, combine the basil, arugula, remaining ½ cup of olive oil, remaining ¼ cup of water, walnuts, nutritional yeast, garlic, and a sprinkle of salt and pepper. Blend until smooth, adding more olive oil or water a bit at a time if needed.
- Turn broiler on to high, and place a rack 5 inches below the flame. Lightly grease a cast iron skillet, and place below the broiler for 1-2 minutes, until hot. Carefully remove the skillet and pour in the prepared chickpea batter, swirling the skillet to make an even layer. Place under the broiler and broil for 5-10 minutes, checking every 3 minutes to avoid burning. Remove from broiler when socca is golden brown. Allow to cool for 2-3 minutes, then transfer to a serving dish. Top with pesto, and sugar snap and snow peas. Serve.
- You’ll likely have extra pesto, which can be frozen for up to 3 months.