Ingredients
Scale
- Socca
- 1 cup chickpea flour
- 1 cup water
- 2 tablespoons olive oil (plus more for pan)
- 1 ¼ teaspoons salt
- 1 large beet or 2 medium beets (washed)
- ½ lemon
- 2 tablespoons za’atar
- 1 ½ tablespoons extra-virgin olive oil (plus a little extra for the beets)
- 2 tablespoons Greek yogurt (optional (I used 2%))
- 2 tablespoons tahini (plus more if desired)
- 3 tablespoons pine nuts (toasted)
- Handful fresh cilantro (chopped)
- Sea salt (to taste)
Instructions
- Roast beets. Preheat oven to 425 degrees Fahrenheit. Drizzle beets with a touch of olive oil. Wrap in foil and place in oven and roast until knife pierces through easily, about 50 minutes. Remove from oven, carefully unwrap, and allow to cool for 5 minutes. Remove peel and chop beets into ½-inch pieces. Toss beets with zest and juice of ½ lemon.
- Meanwhile, make socca. Mix chickpea flour with water, olive oil, and salt. Stir to combine and allow to rest 20-30 minutes. Grease bottom and sides of 12-inch cast iron skillet with thin layer of olive oil until well-coated. Preheat pan in 425 degree oven for 5 minutes. Remove pan, and swirl in batter to coat bottom in ¼-inch layer. Return to oven and allow to cook for 12-15 minutes or until beginning to crack on top and springy to touch. Remove from oven, use spatula to lift socca from skillet, and repeat with remaining batter (if using smaller skillet), greasing pan generously with olive oil as necessary to prevent sticking.
- Make za’atar sauce. Mix za’atar with yogurt, olive oil, and generous pinch of salt.
- Assemble socca. Spread sauce over socca rounds. Sprinkle chopped beets over top, drizzle with tahini, and sprinkle with cilantro and pine nuts. Enjoy!
- Category: Main