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.
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.
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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