Socca

Since Sqirl is open for breakfast and lunch, the majority of their customers order one dish, not an appetizer followed by an entree and a cheese course. So here is a single dish that really satisfies. This socca pancake stems from that quest. It’s traditional in that it is a flat pancake made of gluten-free chickpea flour, but it’s also not so traditional in that it is filled with lots of vegetables and topped with greens and creamy yogurt or labneh.

Excerpted from Everything I Want to Eat  by Jessica Koslow Photography by Claire Cottrell, Jaime Beechum, Nacho Alegre

Socca

• Author: Jessica Koslow

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 1 lb winter squash or carrot, peeled and coarsely grated
• Fine Sea Salt
• 1/4 tsp cumin seeds
• 1/4 tsp coriander seeds
• 1/4 tsp fennel seeds
• 4 large eggs (optional)
• 1 clove garlic, minced
• 1 TBS chopped fresh oregano (optional)
• 2 TBS chopped fresh mint
• 3 TBS chopped fresh cilantro
• 2/3 cup chickpea flour
• Freshly Ground Black Pepper
• Pinch of Ground Cinnamon and Ground Ginger (optional: use with winter squash)
• 2 TBS unsalted butter, plus more as needed
• 1/2 cup labneh or yogurt
• 3 Cups spicy greens such as baby mustard greens
• 1 TBS fresh lemon juice
• 1 TBS extra virgin olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Toss the grated vegetable with a few big pinches of salt, then put it in a fine-mesh sieve and let drain, squeezing every so often so that the vegetable releases its water, for at least 15 minutes.
2. Meanwhile, combine the cumin, coriander, and fennel seeds in a dry skillet over medium-low heat. Toast the spices, shaking the pan often, until fragrant but not burned, about 3 minutes. Using a mortar and pestle or a spice grinder, grind the tasted spices to a powder.
3. Crack the eggs into a large bowl and whisk to break them up. (If you’re not using eggs, substitute 1 cup of vegetable stock or water. You can also add 2 TBS chia seeds or flax meal if you have some.) Add the drained vegetables, along with the garlic, oregano (optional), mint, cilantro, chickpea flour, and toasted spices. Season with 1/2 tsp salt and a few grinds of black pepper, and mix well. If you are using winter squash, stir in a pinch each of ground cinnamon and ground ginger. (The pancake batter can be made up to 2 days ahead and stored, covered, in the fridge.)
4. Heat a large skillet, preferably cast iron, over medium-high heat for a minute or two. Add the butter, then spoon in two overflowing 1/2 cupfuls of the pancake batter, pressing each to 1/2 inch thick.
5. Cook, rotating the skillet occasionally for even browning, until the pancakes are nicely browned, about 3 minutes. Flip, then cook the second side for another few minutes. Transfer the pancakes to a plate. Repeat to make two more pancakes, adding more butter to the skillet, if needed.
6. Season the yogurt or labneh with salt.
7. Just before serving, toss the greens with the lemon juice, oil, and some salt and pepper. Top each socca pancake with a huge dollop of labneh (or yogurt) and a tangle of greens.

---

Notes

• Not Included in large Kitchen Box: Sea salt, cumin seeds, coriander seeds, fennel seeds, black pepper, ground cinnamon, ground ginger, labneh (opt), Extra-Virgin Olive OIl, fresh oregano.
• Not Included in small Vegetarian Box: Sea salt, cumin seeds, coriander seeds, fennel seeds, black pepper, ground cinnamon, ground ginger, labneh (opt), Extra-Virgin Olive OIl, eggs, fresh oregano, butter, labneh.

---

Nutrition

• Serving Size: 4