Socca is a chickpea-based flatbread that we’ve enjoyed in Nice and in Buenos Aires. It requires just three ingredients and only one funny flour (chickpea flour), but you’re going to make this over and over again, so I promise it’s worth it. The trick to successful crisp-edged socca is making sure your cast-iron skillet is screaming hot before the batter goes in, so be sure to put the skillet in the oven before preheating.
Pickled Red Onions
Sunny Spinach Herb Spread
Quick Preserved Lemons
Cut the turnip slices into quarters (if using small red radishes, just leave them as round slices). In a small jar or bowl, combine the sliced turnip with enough brine from the pickled onions to cover. Set aside and let marinate for 1 hour.
Preheat the oven to 475°F with a 12-inch cast-iron skillet inside.
In a medium bowl, combine the chickpea flour, water, olive oil, and salt and whisk until smooth. Cover and set aside to soak for 30 minutes.
Using a pot holder, remove the pre-heated skillet from the oven and add the 1 tablespoon olive oil, brushing to coat the bottom and sides of the pan. Pour the batter into the pan and bake for 17 to 19 minutes, or until the socca is well browned and crisp around the edges. Do not underbake—the crispier the better. Remove from the oven, let cool slightly, and then use a spatula to loosen and transfer the socca from the skillet to a serving plate.
Spread the socca with the spinach herb spread and top with the drained turnip pieces, peas, feta, preserved lemons, mint leaves, and red pepper flakes. Slice into wedges and serve.
Heat in a medium saucepan over medium heat. Stir until the sugar dissolves, about 1 minute. Let cool and pour over vegetables in 2 (16-ounce) jars. Chill overnight.
In a high-speed blender, place the cashews, water, olive oil, lemon juice, garlic, spinach, cilantro, and salt and process until smooth.
Makes 1 cup.
Finely dice the lemons, including the peel. Remove the seeds as you dice. Place the lemons, sugar, and salt in a lidded jar. Cover and shake. Chill for at least 3 hours, preferably overnight. The lemons will last for about 1 week.