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Photo: Matthew Benson
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
1cupchickpea flour (see Tip)
6tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
1cupwater
½cupthinly sliced scallions
1tablespoonchampagne vinegar
1clovegarlic, smashed
1tablespoonza’atar
DirectionsCombine chickpea flour, 1 tablespoon oil and 1/8 teaspoon salt in a large bowl. Gradually add water, whisking to make a smooth batter. Let stand for 10 minutes.Meanwhile, combine scallions, vinegar, 1 tablespoon oil and 1/8 teaspoon salt in a small bowl. Set aside.Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add garlic, then potatoes; cook, flipping occasionally, until golden brown and tender, 6 to 9 minutes. Transfer to a medium bowl and season with za’atar and the remaining 1/4 teaspoon salt.Heat 1 1/2 teaspoons oil in the pan over medium-high heat. Add one-fourth of the socca batter (about 1/3 cup) in the center; it should spread out to a thin 6- to 7-inch pancake. Cook until well browned on the bottom and crisp, 2 to 3 minutes. (Reduce heat, if necessary, to prevent burning.) Flip and cook just until lightly browned on the second side, 1 to 2 minutes. Transfer to a plate. Using 1 1/2 teaspoons oil for each socca, repeat 3 more times with the remaining batter. Serve the socca with the potatoes and scallion relish.TipAlso labeled garbanzo bean flour, finely ground chickpea flour is widely used in Mediterranean and Indian cooking. It’s high in protein and fiber, packing 21 and 10 grams per cup, respectively. Once only available in specialty markets, you can find it in the gluten-free section of many grocery stores today.Originally appeared: EatingWell Magazine, July/August 2021
Directions
Combine chickpea flour, 1 tablespoon oil and 1/8 teaspoon salt in a large bowl. Gradually add water, whisking to make a smooth batter. Let stand for 10 minutes.Meanwhile, combine scallions, vinegar, 1 tablespoon oil and 1/8 teaspoon salt in a small bowl. Set aside.Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add garlic, then potatoes; cook, flipping occasionally, until golden brown and tender, 6 to 9 minutes. Transfer to a medium bowl and season with za’atar and the remaining 1/4 teaspoon salt.Heat 1 1/2 teaspoons oil in the pan over medium-high heat. Add one-fourth of the socca batter (about 1/3 cup) in the center; it should spread out to a thin 6- to 7-inch pancake. Cook until well browned on the bottom and crisp, 2 to 3 minutes. (Reduce heat, if necessary, to prevent burning.) Flip and cook just until lightly browned on the second side, 1 to 2 minutes. Transfer to a plate. Using 1 1/2 teaspoons oil for each socca, repeat 3 more times with the remaining batter. Serve the socca with the potatoes and scallion relish.TipAlso labeled garbanzo bean flour, finely ground chickpea flour is widely used in Mediterranean and Indian cooking. It’s high in protein and fiber, packing 21 and 10 grams per cup, respectively. Once only available in specialty markets, you can find it in the gluten-free section of many grocery stores today.
Combine chickpea flour, 1 tablespoon oil and 1/8 teaspoon salt in a large bowl. Gradually add water, whisking to make a smooth batter. Let stand for 10 minutes.
Meanwhile, combine scallions, vinegar, 1 tablespoon oil and 1/8 teaspoon salt in a small bowl. Set aside.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add garlic, then potatoes; cook, flipping occasionally, until golden brown and tender, 6 to 9 minutes. Transfer to a medium bowl and season with za’atar and the remaining 1/4 teaspoon salt.
Heat 1 1/2 teaspoons oil in the pan over medium-high heat. Add one-fourth of the socca batter (about 1/3 cup) in the center; it should spread out to a thin 6- to 7-inch pancake. Cook until well browned on the bottom and crisp, 2 to 3 minutes. (Reduce heat, if necessary, to prevent burning.) Flip and cook just until lightly browned on the second side, 1 to 2 minutes. Transfer to a plate. Using 1 1/2 teaspoons oil for each socca, repeat 3 more times with the remaining batter. Serve the socca with the potatoes and scallion relish.
Tip
Also labeled garbanzo bean flour, finely ground chickpea flour is widely used in Mediterranean and Indian cooking. It’s high in protein and fiber, packing 21 and 10 grams per cup, respectively. Once only available in specialty markets, you can find it in the gluten-free section of many grocery stores today.
Originally appeared: EatingWell Magazine, July/August 2021
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Nutrition Facts(per serving)318Calories23gFat22gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
