Servings
Font
Back
0 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
30 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 + additional oil for cooking
  • ½ teaspoon salt
  • 1 clove garlic minced
Sautéed Chard
  • 1 tablespoon olive oil
  • 1 8-ounce bunch rainbow chard, stems sliced and leaves chopped
  • 2 cloves garlic sliced
  • ¼ cup golden raisins
  • 2 tablespoons toasted pine nuts
  • 2 teaspoons balsamic vinegar
  • salt and pepper to taste
  • 3 tablespoons shredded Parmesan cheese
  • olive oil for drizzling (if desired)

Instructions

Socca
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Use a spatula to loosen the socca from the skillet and carefully transfer it to a cutting board.
Sautéed Chard
  1. 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.
  2. 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 Monounsaturated Fat 8g Cholesterol 3mg (1%) Sodium 401mg (17%) Potassium 412mg (12%) 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.