- 2 cups chickpea flour
1 tablespoon + 1 teaspoon olive oil, divided
2 cups water
1/4 teaspoon salt
Pinch ground black pepper
1/2 cup sliced red onion
1 clove garlic, minced
1 large portobello mushroom cap, sliced
1/2 cup corn, thawed from frozen
1 1/2 cups arugula
2 tablespoons chopped basil
1 tablespoon hemp seeds
- Whisk together the chickpea flour, water, salt, pepper, and 2 teaspoons of olive oil and let sit for 30-60 minutes.
- Heat broiler on high and place a 10-inch cast iron skillet (or other oven safe skillet) 4-6 inches from the broiler. Allow to heat under the broiler until hot all the way through, about 5 minutes — if the skillet is really hot, you will not need any oil to prevent the socca from sticking, so have patience.
- Remove the hot skillet from the broiler and pour in 1/2 the chickpea batter. Return to the broiler and broil until the socca begins to brown, about 3 minutes. Remove the socca from the pan by loosening the crust around the edges with a knife first. Repeat with the remaining 1/2 of the chickpea batter so that you have 2 crusts.
- In a separate skillet, heat 1 teaspoon olive oil over medium-high heat. Add onion and sauté until soft, about 7 minutes. Remove onion from pan.
- Heat an additional 1 teaspoon olive oil and and sauté garlic and portobello mushrooms. Cook the mushrooms until soft and browned on each side, about 5 minutes.
- Turn heat to medium, add the onions, corn, and arugula. Stir together until arugula is slightly wilted and corn is hot.
- Top one socca crust with arugula, onion, corn, mushrooms, and fresh basil.
- Sprinkle the top with hemp seeds.
- Cut the remaining socca in half and store in the refrigerator for two more meals.
Protein: 15.5 grams
Carbohydrate: 41.6 grams
Dietary Fiber: 7.531 grams
Total Sugars: 7.675 grams
Total Fat: 15.9 grams
Saturated Fat: 1.906 grams
Sodium: 213.3 milligrams
- Main Dishes
- North American