Socca is a flatbread that’s made with chickpea flour, water, and oil. Does that sound easy? Oh good, because it is! I discovered socca when I did an elimination diet a few months ago. I wanted to see if my eczema was triggered by food sensitivities; fortunately, it’s not, but going without wheat for a while made me realize just how much I eat it.
I have no intention of going gluten-free since I can eat it without any issues, but I’m a big believer in balancing the foods you eat and having variety in your diet, so I decided to try to find alternatives to some of the wheat-based foods I was eating on a regular basis. Case in point: this recipe was going to be a pizza on a wheat crust, but instead, I put the sautéed chard on a socca.
Making a socca requires a little bit of planning because the batter needs to sit for a bit in order for the water to absorb into the chickpea flour. You can let it rest for 30 minutes to 2 hours; I usually go with 30 minutes because I’m impatient. While the batter is sitting, you can prep the chard and sauté it. I always use the stems when I make Swiss chard—if you prefer, you can discard them, but you’re missing out! They add a little bit of color to this dish and when you slice them into small pieces and cook them, they’re tender and delicious.
Chard can be a little bit bitter, so adding golden raisins to this recipe helps balance that out. Pile the chard onto the socca, sprinkle it with cheese and a drizzle of olive oil, and use a pizza cutter to slice it into pieces. This recipe makes a delicious appetizer for a casual get-together, but it works as a weeknight meal too.Print this recipe
Note that not all Parmesan cheese is vegetarian; I use Organic Valley or Whole Foods 365 brands, which are made without animal rennet.
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