Socca: Greek Style!
Author: Amanda Paa
Recipe type: appetizer, dinner, gluten free
Serves: 1-2
- ½ cup chickpea flour
- ½ cup water
- ½ tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- pinch of garlic powder
- ½ cup thinly sliced kale, massaged for a few minutes to wilt
- handful of chopped kalamata olives
- handful of sundried tomatoes
- handful of feta cheese
- Preheat oven to 500 degrees and place cast iron skillet inside of it.
- Whisk together the chickpea flour, water, olive oil, salt and garlic powder in a small bowl using a whisk. Let rest for at least 20 minutes.
- Remove the skillet from the oven using oven mitts. Set on a burner, which you turn onto high heat.
- Add a teaspoon or so of olive oil and swirl to coat the bottom of the pan.
- Whisk the chickpea batter quickly and then pour into the hot skillet. Tilt the pan so the batter coats the entire surface of the pan.
- Cook for 1-2 minutes, then flip and cook for another 2 minutes.
- Return skillet to oven, turn to broil and cook for 4 minutes until edges are golden brown.
- Remove from oven and scatter toppings onto socca. Cut into wedges and serve.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/socca-greek-style/
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