Chickpea Socca with Broccolini and Chermoula
A gluten-free chickpea-flour flatbread baked in a cast-iron pan, then topped with crispy roasted broccolini and spoonfuls of chermoula for a high-protein Provencal-inspired main.
From The Young Forever Cookbook
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Yield
- 4 servings
- Category
- Main Course
- Cuisine
- French
Nutrition (estimated)
per 1 plate- Calories
- 330 kcal
- Protein
- 12 g
- Fat
- 18 g
- Carbs
- 30 g
- Fiber
- 7 g
- Sugar
- 3 g
- Sodium
- 740 mg
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1.5 tbsp extra-virgin olive oil
- 0.75 tsp kosher salt
- 1 bunch broccolini, thinly sliced
- 1 tbsp avocado oil
- 0.5 tsp kosher salt
- Pinch of black pepper
- 1 tbsp avocado oil
- 0.5 cup Chermoula
- Fresh herbs (cilantro or parsley)
- Lemon wedges
Instructions
- Socca batter: Whisk chickpea flour, water, olive oil, and salt into a thick pancake batter, adding more water if needed. Rest 30 min.
- Broccolini: Toss with avocado oil, salt, and pepper. Spread in an even layer on an unlined baking sheet; set aside.
- Heat oven to 400°F.
- Add avocado oil to an oven-safe skillet (preferably cast iron) and heat over medium until nearly smoking. Ladle in socca batter and swirl to the edges.
- Place both the socca pan and broccolini sheet in the oven. Bake 10–15 min until both are golden and crisp. Roughly chop the broccolini.
- Transfer socca to a platter. Spread a generous dollop of chermoula nearly to the edges, top with crispy broccolini, extra chermoula, and fresh herbs. Serve with lemon wedges.