by Chef Julia Simon,
Nourish
Serves 4
For the socca batter:
1 package Bob’s Red Mill Garbanzo Flour
1 quart filtered water
1 tsp. sea salt
3/4c EVOO plus more for cooking
For the massaged kale:
1 medium bunch curly kale
1 tbsp toasted sesame oil
1 tsp sea salt
1 tsp black pepper
1 tbsp shelled hemp seeds
For the marinated veggies:
1 14oz can of garbanzo beans, drained and rinsed
1 small tomato, diced
1 medium cucumber, deseeded and diced
1 shallot, thinly sliced
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp EVOO
1/2 tsp sea salt
1/2 tsp black pepper
2 cloves garlic, minced
1 pinch oregano (opt’l)
To serve:
Drizzle of tahini
Seeds, micro greens, sliced avocado or pickles
Ingredients
Blend or vigorously whisk batter ingredients together until well combined. Heat tawa or skillet over medium-high heat and add a teaspoon of oil to the pan. When it is just starting to smoke, ladle 1/2 cup of batter into pan while swirling the pan to coat. Wait for bubbles to form and the edges to crisp, then flip, cook 10-15 seconds more, and plate. Repeat 3 times to make additional pancakes, storing on a baking sheet in the oven to keep them warm.
De-stem and tear kale into bite-sized pieces and put in medium bowl. Add remaining ingredients and massage to coat/wilt kale. Chill.
Add all marinated vegetable ingredients to a small bowl, toss to coat and chill.
Serve socca hot, with a handful of kale, 1/4c of marinated veggies and drizzle of tahini (with additional garnishes as desired).