Carrot Spinach Socca
with Black-Eyed Pea Salad & Tamarind Sauce
- 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
- Large nonstick skillet
- Box grater
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.
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.
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.
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!