Socca with Swiss Chard, Pistachios, and Apricots

Socca with Swiss Chard, Pistachios, and Apricots is a delightful and flavorful recipe featuring a savory flatbread made with chickpea flour, popularly known as garbanzo bean flour. Originating from southern France, socca is a simple and delicious dish traditionally baked in wood-burning ovens. However, we’ve adapted the cooking method for the home kitchen to achieve crispy and golden-brown flatbreads on the stovetop. This version combines the pancake-like chickpea flour batter with a delicious topping of Swiss chard, dried apricots, and toasted pistachios, creating a harmonious blend of flavors and textures. With warm spices like cumin and allspice to balance the chickpea flour’s bright notes, this dish promises to be a delightful culinary experience.

MAKES 5 FLATBREADS, SERVES 4

INGREDIENTS:

BATTER

• 1½ cups (6¾ ounces) chickpea (garbanzo bean) flour
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon turmeric
• 1½ cups water
• 6 tablespoons plus 1 teaspoon extra-virgin olive oil

TOPPING

• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• ¾ teaspoon ground cumin
• Salt and pepper
• ⅛ teaspoon allspice
• 12 ounces Swiss chard, stemmed and chopped
• 3 tablespoons finely chopped dried apricots
• 2 tablespoons finely chopped toasted pistachios
• 1 teaspoon white wine vinegar

INSTRUCTIONS:

BATTER

1. Adjust the oven rack to the middle position and preheat the oven to 200 degrees. Place a wire rack in a rimmed baking sheet and keep it in the oven. This will be used to keep the cooked socca warm while making the rest.
2. In a bowl, whisk together the chickpea flour, salt, pepper, and turmeric until well combined.
3. Slowly add the water and 3 tablespoons of olive oil to the chickpea flour mixture, whisking continuously until you have a smooth and lump-free batter.
4. In an 8-inch nonstick skillet, heat 2 teaspoons of olive oil over medium-high heat until shimmering.
5. Pour ½ cup of batter into the skillet, tilting the pan to coat the bottom evenly with the batter.
6. Reduce the heat to medium and cook the socca until the edges become crisp and the bottom is golden brown, which should take around 3 to 5 minutes.
7. Flip the socca carefully and cook the other side until it turns brown, around 2 to 3 minutes.
8. Transfer the cooked socca to the preheated oven on the wire rack to keep it warm, and repeat the process with the remaining batter, adding a little oil to the skillet for each new socca.

TOPPING

1. While the socca is cooking in the oven, prepare the topping. In a 12-inch nonstick skillet, heat the olive oil over medium heat until shimmering.
2. Add the chopped onion to the skillet and cook until softened, which should take about 5 minutes.
3. Stir in the minced garlic, ground cumin, ¼ teaspoon of salt, and allspice. Cook until the mixture becomes fragrant, which usually takes around 30 seconds.
4. Add the chopped Swiss chard and dried apricots to the skillet, cooking until the chard wilts and becomes tender, around 4 to 6 minutes.
5. Remove the skillet from the heat and stir in the chopped toasted pistachios and white wine vinegar. Season with salt and pepper according to taste.
6. To serve, top each cooked socca with approximately ⅓ cup of the Swiss chard mixture. Slice the socca and enjoy this delicious and wholesome meal.

VARIATION: Socca with Caramelized Onion and Rosemary

BATTER

• 1½ cups (6¾ ounces) chickpea (garbanzo bean) flour
• 1½ teaspoons minced fresh rosemary
• ½ teaspoon salt
• ½ teaspoon pepper
• 1½ cups water
• 6 tablespoons plus 1 teaspoon extra-virgin olive oil
• 5 tablespoons Parmesan cheese, finely grated

TOPPING

• 1 tablespoon extra-virgin olive oil
• ½ teaspoon light brown sugar
• Salt and pepper
• 3 onions, halved and sliced thin
• 1 teaspoon sherry vinegar

The variation of Socca with Caramelized Onion and Rosemary offers a delightful twist to the classic recipe, introducing the rich flavors of caramelized onions and the aromatic touch of rosemary. This version of socca is further enhanced by sprinkling grated Parmesan cheese over the cooking flatbreads, adding a savory and nutty element to the dish.