Socca
with Avocado & Mojo Verde
Savory, crispy flatbreads made from chickpea flour are a common snack cherished across the globe. In the Mediterranean, they are called farinata, socca, cade, or torta di ceci; in South America, they are referred to as fainá. They are enjoyed plain on-the-go, or can be layered with toppings and eaten like pizza. We topped this breakfast socca with creamy avocado, tangy pickled cauliflower, and a vibrant green sauce.
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INGREDIENTS
- 4 tsp vegetable broth concentrate
- 1 cup chickpea flour
- 1 tsp ground turmeric (divided)
- 2 avocados, halved, peeled and thinly sliced
- 1 tbsp everything bagel spice
- 2 radishes, thinly sliced, trimmed and thinly sliced
- 2 oz curried pickled cauliflower
- 6 tbsp mojo verde sauce
- 2 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
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INSTRUCTIONS
Combine 1 cup water, broth concentrate, chickpea flour, just half the turmeric, ½ tsp salt, and a pinch of pepper in medium bowl and whisk batter until smooth. Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add batter and cook until golden brown and edges are crisp, 6 to 8 minutes per side. (TIP: Keep remaining turmeric for your own use.)
Cut socca into quarters and transfer to 4 serving plates. Divide avocado between plates and sprinkle with everything bagel spice. Top with radish, pickled cauliflower, and mojo verde.
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