Carrot Spinach Socca
with Black-Eyed Pea Salad & Tamarind SauceGET RECIPES DELIVERED
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- 1 cup garbanzo bean flour
- 1 carrot
- 4 oz baby spinach
- 1 tsp French mustard and herb blend
- 4 oz sugar snap peas
- 1 avocado
- ½ cup black-eyed peas
- ¼ cup vegan yogurt
- 1 lemon
- ¼ cup tamarind chutney
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Allergens: tree nutsNutrition
- Box grater
- Large nonstick skillet
Make the batter
In a large bowl, combine the garbanzo bean flour and 1 cup water. Whisk until smooth. Using the largest side of a box grater, grate the carrot and add just ½ cup of the grated carrot into the bowl. Add the French mustard and herb blend, just 1 cup of spinach, and a pinch of salt and pepper. Mix the batter well with a spoon.
Prepare the black-eyed pea salad
Thinly slice the sugar snap peas. Halve the avocado, remove the pit and dice the flesh. Add the remaining shredded carrot, remaining spinach, sliced snap peas, diced avocado, and black-eyed peas to a large bowl.
Crisp the carrot spinach socca
Place the large skillet to medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, use ¼ measuring cup to scoop 6 portions of the batter into the skillet. Flatten batter out with the bottom of the measuring cup and cook until crisp, about 3 to 4 minutes per side. Transfer socca to a paper-towel-lined-plate, sprinkle with salt.
Prepare the yogurt lemon dressing
Halve the lemon. In a small bowl, combine the yogurt, just 1 tbsp lemon juice, and a pinch of salt and pepper. Toss the black-eyed pea salad with the yogurt lemon dressing.
Divide the black-eyed pea salad between large plates and top with the carrot spinach socca. Serve with tamarind chutney on the side for dipping. Dig in!