Chickpea Fava Socca with Chili Roasted Carrots & Saffron Labneh
edited by Chef Danielle Goldstein
- For socca-
- 1 cup garbanzo/fava bean flour
- 1 cup H2O
- 2-3 tablespoons extra virgin olive oil
- ground cumin and sea salt
- optional- chopped fresh herbs of your choice
- For carrots-
- a bunch of colorful carrots
- enough olive oil to coat
- chili powder and sea salt
- For labneh-
- a pinch of saffron
- 1 tablespoon boiling H20
- about 1/2 cup of labneh or strained Greek yogurt
- a couple pinches of Maldon sea salt
- 1. Oven 400 degrees.
- 2. Combine socca ingredients in a blender or bowl. Set aside.
- 3. Slice carrots into 1/2 inch thick rounds , toss with the olive oil, chili powder, sea salt.
- 4. Roast carrots for about 15 - 20 minutes in the oven, until a bit crispy.
While carrots are roasting
- 5. Steep saffron in the boiling water for a few minutes. Let cool and mix with the yogurt, along with sea salt.
- 6. Now fry the socca batter with some olive oil like you would pancakes. In batches. Until edges are a bit crispy. A cast iron skillet is good if you have one. Cover to keep warm.
- 7. To serve: plate the socca, top first with labneh & then carrots. Maybe add some finely chopped cilantro and avocado.
- Socca can be thick or thin, as you prefer. You can refrigerate your leftover socca, slice it into sticks the next day, brush it with oil, and roast it in a 450 degree oven to make "socca french fries."
Make it Your Own
- Try adding grated carrots, finely chopped garlic, finely diced onions, or grated zucchini into the socca batter before cooking it. You can even wash the green carrot tops, chop them up, and mix them into the socca batter.
- Not included in Large Box: sea salt, olive oil, saffron, cumin, chili powder
Adapted from from Add a Little Lemon, inspired by The Year in Food and 101 Cookbooks
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