Friday, March 16, 2012


Weird name, huh? Let me explain... it's a cross between socca (chickpea flatbread) and frittata (the baked egg casserole thing) and it's delicious. So delicious, in fact, that my husband ate it as a leftover the first time and said, "I don't know what it is, but it's delicious" and ate two servings!

The recipe originally comes from here and here, but this is my version. I prep it all the night before, but that's just how my life works. There's no reason why you couldn't make it all at once.

olive oil
1/2 medium to large onion
1/2 pint cherry tomatoes (the multicolored pint is my favorite)
~2 cups cut (chiffonade) spinach
1 tsp minced sun-dried tomatoes in oil
1 c chickpea flour
1-1/2 c water
spices (basil and oregano?)

The night before:
1. Caramelize onion (saute in olive oil over medium heat for about 10 minutes, then reduce heat to medium-low and let cook for about 30 minutes without stirring.)
2. Once the onions have caramelized, turn the heat back up and add the cherry tomatoes and spinach. Cook until the spinach has wilted. Stir in the sun-dried tomatoes. Let cool a bit and then transfer to a bowl and pop it into the fridge.
3. Stir together the chickpea flour, water, salt, and spices in a bowl with a lid. Leave on the counter!

40 minutes before serving:
1. Preheat oven to 400°F.
2. Spray a glass pie pan with some oil and spread the veggies in the pan.
3. Give the batter a good shake to mix it up and pour it over the veggies in the pan. You may consider dotting it with some goat cheese.
4. Pop it in the oven and wait for 22-25 minutes. Cut into wedges.

I served it plain, but I think next time it would be good with a simple salad of greens, pumpkin seeds, and a vinaigrette (maybe honey mustard?)

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