Chickpea Socca with Broccolini and Chermoula

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

1. For the socca batter: In a large mixing bowl, combine the flour, water, olive oil, and salt to create a thick pancake batter, adding more water if necessary. Allow to sit for 30 minutes.
2. For the broccolini: Meanwhile, in a bowl, toss the broccolini with the avocado oil and season with the salt and pepper. Spread the broccolini out on an unlined baking sheet in an even layer and set aside.
3. Preheat the oven to 400°F.
4. Add the avocado oil to an oven-safe frying pan (preferably cast iron). Heat over medium heat until almost smoking. Using a ladle, add the socca batter and gently swirl it until it reaches the edges.
5. Place both the socca pan and the broccolini sheet in the oven and bake until both are golden and crispy, 10 to 15 minutes. Roughly chop the broccolini and set aside.
6. Carefully transfer the socca to a platter. Add a good dollop of chermoula on top, spreading it almost to the edges. Top with the crispy broccolini, extra chermoula, and a sprinkle of fresh herbs. Serve with lemon wedges for squeezing.