Kalamata olive and herb socca with roasted portobellos, red peppers and arugula

Socca is a simple, syncretic Mediterranean dish made from chickpea flour.. Served here as a flatbread with roasted vegetables and fresh greens, this makes small plates for four or a nice light lunch for two.


For the socca
1 cup chickpea flour
1/4t coarse sea salt
1/2T dried herbes de Provence (or similar)
1 cup heaping hot water
1T kalamata olives
1t olive brine

For the mushrooms
2 scallions, minced
1T fresh garlic, minced
1T tamari
1T lemon juice
1/4t dried red chilis (or to taste)
1/2T dried herbes de Provence (or similar)
2 large portobello mushrooms (about 2 cups), stemmed and sliced 1/4″
1 large red pepper (about 1 cup), cored, seeded and sliced 1/4″
2T nutritional yeast
Coarse sea salt and black pepper to taste
1 cup packed baby arugula

Optional: Plain socca with a little olive oil, or with a a little rosemary are traditional. Add 1T cooking oil to the socca in that case. If you use olive oil, you may wish to bake at a lower temperature. Add 1T cooking oil to the vegetables for a richer dish. For a thicker socca, use a 3″x9″ loaf pan. Expect to add a few minutes to the baking time if you use a thicker pour.


First, make the socca, then the vegetables.
Add the chickpea flour, herbs, and sea salt to a bowl. Whisking, add the hot water slowly. Whisk to remove any lumps. Add the olives and brine. Let stand about 15 minutes. Add sea salt to taste.

For a thinner socca, line a 9″x12″ (or so) baking sheet with parchment paper.Preheat the oven to 450F (or the highest temperature to which your paper is rated). If you have silicone bakeware, no need for parchment.

Pour the batter into the pan and smooth out evenly. Bake for 10 minutes, and then broil for 5, until the top is lightly browned. Don’t overcook. When done, the socca will be cooked in the middle, and lightly browning at the edges. Ovens vary; use the colour and texture as a guide.

When the socca is ready, remove from the oven and the pan. Let stand about 30 minutes either in the paper or on a wire rack to cool, lightly covered. While the socca cools, make the vegetables.

Whisk the scallions, garlic, dried herbs, lemon and tamari. Prepare the mushrooms and peppers. Toss the mushrooms and peppers in the mixture until well coated. Let stand while you return the oven to 450F.

When the oven is ready, add the vegetables in a thin later to a roasting pan or baking sheet with sides. Roast for 20 – 30 minutes until the mushrooms are lightly browned but still juicy. Again, use the colour and texture of the mushrooms as a guide.

When the vegetables are ready, remove from heat, toss with the nutritional yeast, and season to taste. Plate the socca, either cut in large or small triangles, squares, or however you’d like to serve it. Add the vegetables on top or in a separate bowl on the side. Garnish with arugula
and serve.

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