Roasted Vegetable Socca

 

I forgot to restock on chickpea flour after Passover until I decided to make a socca.  Bean-based flours are allowed, and especially when they're used in a Mediterranean-style recipe.

The doctor also wants me to have plenty of vegetables on the plate.  The easiest way to do that is to roast up a sheet pan full of them, all cut to a manageable size.  Then they're less intimidating.  Plus, they develop a wonderful flavor.

This ended up being an easy after-work dinner because I roasted the veggies the day before.  I was already looking at having the oven at two different temperatures that day, and did not want to introduce a third.  Since roasted vegetables aren't crisp anyway, no one will know they were reheated.  Just the same, I'm designing this recipe to be done all at once.

1 C chickpea flour
1 C water
1/4 C chopped assorted fresh herbs
2 large carrots
1 red onion
1 lb red potatoes
4 oz fresh green beans
2 Tb olive oil
salt, pepper, and paprika to taste

1.  At least 4 hours before, or early in the day, stir together chickpea flour, water, chopped herbs (I used chives, parsley, basil, and young kale), and a touch of salt and pepper.  Allow batter to sit and hydrate.

2.  An hour before serving, prepare vegetables.  Preheat oven to 375º.  Wash carrots, potatoes, red onion, and green beans.  Peel carrots and chop into 2" sticks.  Potatoes can keep their skins, and get cut into wedges about the same size as the carrots.  Peel onion and cut in Frenched slices (the "wrong" way).  Beans just need the caps cut off.

3.  Toss vegetables with 1 Tb oil, some salt, pepper, and paprika, and spread out in an even layer on a baking sheet.  I've really gotten into using parchment to avoid having to scrub baking dishes.  Foil does work, but roasted onion will stick to it.

4.  Roast vegetables until potatoes are done.  Everything else on the sheet can be eaten raw, but potatoes have to be cooked or they're toxic.  Set aside to cool and place a 10" oven-proof skillet in the oven.  Turn up heat to 450º.

5.  Stir the chickpea batter, which will probably have separated.  When the oven is up to temp, put on oven mitts and take the pan out.  Swirl 1 Tb of oil in the bottom, then pour batter on top.  Swirl again to distribute the batter, then return pan to the oven.  Bake until browned and completely set, about 20 minutes.

6.  Gently loosen socca from the pan and slide onto a cutting board.  Cut into wedges and serve with roasted vegetables.  Vegan as written, but you could top with sour cream or cheese for a creamy finished product.

Difficulty rating  :)