5 from 6 votes
Socca with Sautéed Chard and Parmesan
This rustic chickpea flatbread makes a great appetizer, but it works as a main dish too. Socca recipe from The Kitchn's How to Make a Socca.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
4
-6 servings
Calories:
277 kcal
Course:
Appetizer, Bread
Cuisine:
American
Ingredients
Socca
- 1 cup chickpea flour
- 1 cup water
- 1 ½ tablespoons olive oil plus additional oil for cooking
- ½ teaspoon salt
- 1 clove garlic minced
Sautéed Chard
- 1 tablespoon olive oil
- 1 Rainbow Chard 8-ounce bunch; stems sliced and leaves chopped
- 2 cloves garlic sliced
- ¼ cup golden raisins
- 2 tablespoons pine nuts toasted
- 2 teaspoons balsamic vinegar
- salt to taste
- black pepper to taste
- 3 tablespoons Parmesan Cheese shredded
- olive oil for drizzling (if desired)
Instructions
Socca
- Whisk together the chickpea flour, water, 1 ½ tablespoons of olive oil, salt, and garlic in a medium bowl. Let the batter sit for 30 minutes.
- When the batter is almost ready, pre-heat the broiler of your oven. Place a 10-inch cast-iron skillet or pie tin in the oven once the broiler is heated. Let the skillet warm up for 5 minutes, then remove it from the oven and pour a little oil in it, swirling to coat. (It's important to make sure it's completely coated, or your socca will stick to the pan!) Pour the socca batter into the skillet and return it to the oven.
- Bake the socca until it's beginning to blister on the top and the edges are crispy. Depending on your broiler, this could take anywhere between 5-10 minutes, so keep an eye on it. If it begins to brown before the center is set, move the skillet to a lower rack.
- Use a spatula to loosen the socca from the skillet and carefully transfer it to a cutting board.
Cup of Yum
Sautéed Chard
- Heat a large skillet over medium-high heat; add the olive oil and swirl to coat. Add the chard stems and garlic slices to the skillet and cook for 2-3 minutes, until softened. Stir in the chard and cook until wilted, 2-3 minutes more. Add the raisins, pine nuts, and vinegar to the skillet and cook for a minute more, then remove from heat. Season with salt and pepper to taste.
- Top the prepared socca with the sautéed chard and sprinkle with Parmesan cheese. Drizzle the socca with extra-virgin olive oil, if desired. Cut into wedges and serve immediately.
Notes
- Note that not all Parmesan cheese is vegetarian; I use Organic Valley or Whole Foods 365 brands, which are made without animal rennet.
Nutrition Information
Calories
277kcal
(14%)
Carbohydrates
27g
(9%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Cholesterol
3mg
(1%)
Sodium
401mg
(17%)
Potassium
412mg
(9%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
777IU
(16%)
Vitamin C
5mg
(6%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 -6 servings
Amount Per Serving
Calories 277
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 3mg | 1% |
| Sodium | 401mg | 17% |
| Potassium | 412mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 777IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.