Socca with Sautéed Chard and Parmesan

By Kiersten | Last Updated: March 23, 2014

Socca with Sauteed Chard & Parmesan


Socca with Sautéed Chard and Parmesan

Before we talk about socca, I have some exciting news to share–Oh My Veggies has won the Editors’ Choice award for Best Healthy Food Blog in the BHG Blogger Awards! This means you’ll be seeing me in an upcoming issue of Better Homes & Gardens, which is kind of weird, right? Like when Yolanda and Brandi show up in the preview of Real Housewives of New York and you’re all, “Hey, you’re on the wrong show!” Like that.

And now, awkward transition into talking about socca: 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.

Swiss Chard
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.

Go to Socca with Sautéed Chard and Parmesan recipe

Socca with Sautéed Chard and Parmesan

Prep Time:

30 minutes

Cook Time:

30 minutes

Total Time:

30 minutes

Yield:

4-6 servings

ingredients:

    Socca

  • 1 cup chickpea flour
  • 1 cup water
  • 1 1/2 tablespoons olive oil + additional oil for cooking
  • 1/2 teaspoon salt
  • 1 clove garlic, minced
  • Sautéed Chard

  • 1 tablespoon olive oil
  • 1 (8-ounce) bunch rainbow chard, stems sliced and leaves chopped
  • 2 cloves garlic, sliced
  • 1/4 cup golden raisins
  • 2 tablespoons toasted pine nuts
  • 2 teaspoons balsamic vinegar
  • Salt and pepper to taste
  • 3 tablespoons shredded Parmesan cheese
  • Extra-virgin olive oil, for drizzling (if desired)
Print recipe

instructions:

    Socca

  1. Whisk together the chickpea flour, water, 1 1/2 tablespoons of olive oil, salt, and garlic in a medium bowl. Let the batter sit for 30 minutes.
  2. When the batter is almost ready, pre-heat the broiler of your oven. Place a 10-inch cast-iron skillet or pie tin in the oven once the broiler is heated. Let the skillet warm up for 5 minutes, then remove it from the oven and pour a little oil in it, swirling to coat. (It's important to make sure it's completely coated, or your socca will stick to the pan!) Pour the socca batter into the skillet and return it to the oven.
  3. Bake the socca until it's beginning to blister on the top and the edges are crispy. Depending on your broiler, this could take anywhere between 5-10 minutes, so keep an eye on it. If it begins to brown before the center is set, move the skillet to a lower rack.
  4. Use a spatula to loosen the socca from the skillet and carefully transfer it to a cutting board.
  5. Sautéed Chard

  6. Heat a large skillet over medium-high heat; add the olive oil and swirl to coat. Add the chard stems and garlic slices to the skillet and cook for 2-3 minutes, until softened. Stir in the chard and cook until wilted, 2-3 minutes more. Add the raisins, pine nuts, and vinegar to the skillet and cook for a minute more, then remove from heat. Season with salt and pepper to taste.
  7. Top the prepared socca with the sautéed chard and sprinkle with Parmesan cheese. Drizzle the socca with extra-virgin olive oil, if desired. Cut into wedges and serve immediately.

notes:

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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Comments

Congrats on the award! Great news.
Love the Sicilian thing you’ve got going on here with the chard, pine nuts and raisins. I make a vegan lasagna with those ingredients which I love, and socca is always a winner for me.

Congrats on winning! I love all your recipes, so I’m not surprised!!

And I love socca! I’ve only made it once, but I loved it. Will definitely try your recipe for sure. I’m not the biggest fan of 100% chickpea flour. Can I sub in half regular or whole wheat flour?

Agghhhhhhhhhh!!!! I am so stinkin’ excited for you! Nothing that I ever vote for wins so I am taking this as a personal victory too;) Can we share a slice of socca in celebration?!

Ummm… confession. Apparently I’ve been making socca the past couple weeks and didn’t even know it. My husband and I have been experimenting with (and loving) chickpea flour pizza crust lately. I laughed when I came to your post, wondering what this “socca” is you speak of and AHA! Nice to know it has an official name (you know, other than chickpea flour pizza crust). Thanks for enlightening me 🙂 A big congrats on your award!! Very well deserved.

That is so funny! I’ve had that happen a few times, where I thought I made up something, and then I found out that–oh, this is a thing that exists, with a name and everything. 🙂

I have no desire to go GF (and thankfully I don’t have to), but I do love me some socca! Not only is it fun to say, but it’s fun to eat. I love that you used it as a pizza replacement!

Yeah, I think a lot of people go gluten-free because of the mistaken assumption that it’s healthier. Which it is–if you’re gluten-intolerant. 🙂 I’m very glad I’m not!

Congratulations on the award – so well deserved! You always have such interesting + varied recipes and really have changed the way I think about vegetarian food.

YAAAAAY Best Blog EVER award!! You so very much deserve this and now it’s time to celebrate!!!

Socca! I had never heard of it before, and am so happy to meet its acquaintance because guess what has been sitting un-used in my freezer for 2 years? Chickpea flour!! LOVE, LOVE the sauteed chard and all the goodness involved in this slice of chickpea heaven!

Okay, you really need to make socca immediately because you will LOVE it. When I make them, I just buy whatever veggies look good, sauté them, and pile them onto the socca with a little cheese. So easy! So good!

I’ve made socca once, and it was good, but not great, so I’ve been wanting to try it again-this looks like a fabulous place to start! Huge congrats on your award, and very much deserved 🙂

Fantastic news about the BHG award– congrats on the well-deserved recognition!!
So often your recipes are very well-timed for me. Just now I was thinking of how I could plan ahead to make my lunches gluten free (thinking that I could try gluten free for one meal a day first then push it into my whole day) and here you are with a great idea I’ve never heard of– socca. Hooray!!

Socca would make a great lunch! You could cut it into wedges and have it with a salad or roasted veggies. The Kitchn post I linked to said that socca is best eaten right away, but I’ve had leftovers many times and it’s still good. 🙂

Congratulations and well deserved! Your chard recipe looks devine. I’m often asked how to cook chard in the gardens I work with and my usual response is in curries, stews or steamed but I’ll definitely give this a go, thanks for sharing 🙂

Woohoo congrats Kiersten!! Very well-deserved in my opinion 🙂 I have a giant sack of chickpea flour that I need to use up so this is perfect! I need to eat socca way more often!

Socca is THE perfect way to use up chickpea flour. 🙂 Unless I’m making a recipe that calls for it, I don’t really know what to do with chickpea flour, so socca is always my go-to.

I need to give socca another try! The last time I tried to make it (which was quite awhile ago), it didn’t turn out quite how I expected…I imagine it’s one of those things that takes a bit of practice to get just right. I love the flavour of chickpea flour though, and how it can be a base for any toppings you like – I’m liking the addition of golden raisins to yours!

I love chard with raisins, and pine nuts sounds even better. I didn’t know what a socca was, but now I want one. Also, congrats! I think you just talked me into picking up reading BHG again. I used to turn my nose up at their recipes (cream of mushroom soup and a box of mashed potatoes?), but they seem to have gotten some really great food bloggers on board.

Congrats on your win. Well deserved!

Just wondering if this is actually 4 – 6 servings. I don’t think it would fill me up to eat one slice for an entire meal.

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