Soccas with Kale and Raisins

Total Time:
1 hr 40 min
Prep:
1 hr 5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Soccas:
  • 3/4 cup chickpea flour (garbanzo bean flour)
  • 2 tablespoons plus 4 teaspoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Filling:
  • 1 tablespoon extra-virgin olive oil
  • 12 medium green beans, trimmed and cut into 1/2-inch pieces
  • 1 stick celery, finely diced
  • 1 large shallot, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • One 8-ounce bunch Tuscan or green kale, center stem removed if thick and leaves chopped into 1/2-inch pieces
  • 1/2 cup white wine, such as pinot grigio
  • 1/3 cup toasted pine nuts
  • 1/3 cup raisins
  • Topping:
  • 1/2 cup low-fat Greek yogurt, at room temperature
  • 1 teaspoon agave
  • 1 teaspoon fresh lemon juice (from 1/2 small lemon)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Directions
  • For the soccas: In a medium, bowl, whisk together the chickpea flour, 3/4 cup water, 2 tablespoons of the olive oil, the salt, cumin and coriander. In a 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the socca and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter.

  • For the filling: In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the green beans, celery, shallots, salt and pepper. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften. Add the kale and wine. Stir until the kale wilts, about 3 minutes. Stir in the pine nuts and raisins.

  • For the topping: In a small bowl, whisk together the yogurt, agave, lemon juice, coriander, cumin, salt and pepper until smooth.

  • To assemble, spoon the filling into the center of each socca. Roll up the socca like a jelly roll to encase the filling. Spoon the topping on top and serve.

To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.


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