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 AlegrePrint
- 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
- 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.
- 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.
- 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.)
- 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.
- 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.
- Season the yogurt or labneh with salt.
- 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.
- 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.
- Serving Size: 4