Thyme & Sumac Chickpea socca with arugula, pistachio & feta salad.
Thyme & Sumac Chickpea socca
Welcome to a new, yummy series on H&M Life, where brilliant food blogger Julia Gartland from Sassy Kitchen shares her delicious recipes. This is food for both soul and body!
Ever since I can remember, soccas have been one of my favourite go-to meals. Made almost entirely of chickpea flour, it's naturally gluten, grain and dairy-free, not to mention always "in season." It's somewhere between a delicious pan bread and pizza with a chickpea twist.
For the colder months, it's nice to add some wintry herbs like rosemary and thyme, but I also love adding a dose of sumac for its lemony brightness. Especially on these grey New York months, I'm in need of a pick-me-up after too many brothy chicken soups. Top your socca with some lovely greens and you'll swear it's sunny outside.
THYME & SUMAC CHICKPEA SOCCA WITH ARUGULA, PISTACHIO & FETA SALAD
1 cup chickpea & fava bean flour
1 teaspoon sea salt
1 teaspoon freshly ground pepper
2 teaspoons sumac
1 cup lukewarm water
4-6 tablespoons olive oil, divided
1 medium sweet onion, roughly chopped
1 garlic clove, minced
3 tablespoons thyme leaves, de-stemmed
1/2 lemon, juice + zest
Heat oven to 450 degrees. In a large mixing bowl, whisk together chickpea flour, sumac, salt and pepper. Slowly whisk in lukewarm water, making sure to eliminate all lumps. Stir in 2 tablespoons of olive oil. Fold in onion, garlic, thyme and lemon juice + zest. Let mixture sit and thicken for about 15 minutes (or up to 12 hours). Mixture should be the consistency of heavy cream.
Add skillet or cast iron to hot oven to preheat with 2 tablespoons of olive oil to coat (for about 10 minutes or until pan is very hot). Carefully remove hot pan and pour in batter evenly.
Top with sea salt, fresh pepper and more thyme then bake for 12-15 minutes or until edges are browned and firm. If socca appears dry while baking or after, drizzle more olive oil over top. Let cool for 15-20 minutes.
ARUGULA, PISTACHIO & FETA SALAD:
3 cups baby arugula, loosely packed
1/3 cup pistachios, toasted lightly & roughly chopped
2 oz. good sheepsmilk feta, crumbled
1/2 fennel bulb, shaved
1/2 red onion, thinly sliced
Sea salt to taste
Freshly ground pepper
LEMON DIJON DRESSING:
1 teaspoon whole grain Dijon mustard
2 teaspoons lemon juice
1 teaspoons red wine vinegar
1 garlic clove, minced
Olive oil, about 2 tablespoons - 1/4 cup
Add mixed greens to serving bowl and toss with pistachios, fennel and red onion. Set aside.
In a small mason jar, mix together all dressing ingredients minus oil. Whisk in enough olive oil until dressing is desired thickness, then cover and shake well until dressing has emulsified.
Drizzle over top salad before serving, crumble in feta and garnish with flaky sea salt and freshly cracked pepper. Serve atop socca slices and enjoy!