Craving healthy chickpea recipes that are both satisfying and easy to make? This Chickpea and Spinach Socca is a savory, gluten-free pancake that’s perfect for a light meal or snack, offering a delightful way to enjoy nutrient-rich chickpeas.
Key Ingredients & Substitutions:
- Chickpea Flour: Essential for socca; no direct substitute for texture.
- Fresh Spinach: You can use frozen spinach, thawed and squeezed dry.
- Olive Oil: A good quality extra virgin olive oil enhances flavor.
- Garlic: Garlic powder works in a pinch (1/2 teaspoon per clove).
Ingredients:
For the Socca Batter:
- 1 cup chickpea flour (garbanzo bean flour)
- 1 cup warm water
- 2 tablespoons olive oil, plus more for cooking
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spinach Filling:
- 2 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 2
- Tools Needed: Large mixing bowl, whisk, 10-inch oven-safe skillet or cast iron pan.
Step-by-Step Instructions:
1. Prepare the Batter
In a large mixing bowl, whisk together the chickpea flour, warm water, 2 tablespoons of olive oil, salt, and pepper until smooth. The consistency should be like thin pancake batter. Let it rest for at least 10 minutes to allow the flour to hydrate.
2. Preheat Oven and Skillet
While the batter rests, preheat your oven to 450°F (230°C). Place your oven-safe skillet (preferably cast iron) in the oven as it preheats. This ensures an evenly cooked, crispy socca.
3. Sauté the Spinach and Garlic
Heat a small amount of olive oil in a separate pan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Set aside.
4. Cook the Socca
Carefully remove the hot skillet from the oven. Add a tablespoon of olive oil to the hot pan and swirl to coat. Pour half of the chickpea batter into the skillet, then scatter half of the sautéed spinach and garlic evenly over the batter.
5. Bake Until Golden
Return the skillet to the oven and bake for 10-12 minutes, or until the edges are crispy and golden brown and the center is set. Repeat with the remaining batter and spinach for the second socca.
Variation Ideas:
- Add a sprinkle of red pepper flakes to the batter for a little kick.
- Stir in finely chopped fresh herbs like rosemary or thyme for an aromatic touch.
- Top with crumbled feta or goat cheese after baking for extra flavor.
Storage Instructions:
You can store leftover Chickpea and Spinach Socca in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat or in the oven until warmed through and crispy again.
Frequently Asked Questions (FAQ):
Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator. Whisk again before using.
Q: Is socca naturally gluten-free?
A: Yes, chickpea flour is naturally gluten-free, making this a great option for those with gluten sensitivities.
Q: What can I serve with Chickpea and Spinach Socca?
A: It’s delicious on its own, but also pairs well with a fresh green salad or a dollop of yogurt dip.
Q: Why do I need to rest the batter?
A: Resting the batter allows the chickpea flour to fully absorb the liquid, resulting in a smoother batter and a better texture for your socca.
Q: Can I use a regular baking sheet instead of a skillet?
A: You can, but a hot cast iron skillet helps create a crispier crust. If using a baking sheet, ensure it’s well-oiled and preheated.