Chickpea socca flatbreads with harissa yogurt, kale salad, and almonds

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chickpea socca flatbreads with harissa yogurt, kale salad, and almonds

Gluten-Free, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, Spicy, No Added Sugar, <600 Calories

2 Servings, 600 Calories/Serving

25–40 Minutes

Socca, a gluten-free chickpea flatbread, is a street food popular in the South of France. Our harissa yogurt adds North African flavor to this tantalizing vegetarian dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 sprigs organic fresh rosemary
  • 1 cup chickpea flour
  • 2 teaspoons ground cumin
  • 1 organic lemon
  • ¼ cup organic Greek yogurt
  • 2 teaspoons harissa powder
  • ¼ cup Marcona almonds
  • 5 ounces organic shredded kale
  • ¼ cup golden raisins
  • 2 ounces organic shredded carrots
Ingredient IQ

Made from ground chickpeas, chickpea flour is nutrient dense and naturally gluten free. It boasts a nutty flavor, is packed with plant protein and fiber—and makes a terrific flatbread. 

Chef's Tip

Two tricks to cooking socca are to let the batter sit for several minutes after mixing it and to give your pan plenty of time to heat. When ready to cook, allow the batter to spread to the sides of the hot pan and let it cook longer on the first side, until almost set, then flip with confidence. Or pour in the batter to form 2- to 3-inch-wide flatbreads and flip them individually.

Make It Ahead

The batter (Step 1) can be prepared up to 8 hours ahead; cover and refrigerate, then let stand at room temperature for about 10 minutes before cooking the flatbreads. 

Nutrition per serving

Calories 600, Total Fat 37g (47% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 3mg (1% DV), Sodium 230mg (10% DV), Total Carb. 63g (23% DV), Fiber 19g (68% DV), Total Sugars 18g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Milk, Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the socca batter

  • Strip the rosemary leaves from the stems and finely chop enough to measure 1 teaspoon [2 tsp]. Save any remaining rosemary for another use.

In a medium [large] bowl, combine the chickpea flour, rosemary, cumin, 2 tablespoons [¼ cup] oil, and 1 cup [2 cups] water; season generously with salt and pepper and stir or whisk until smooth (it should have the consistency of thin pancake batter). Let stand while you prepare the harissa yogurt and kale salad.

2

Make the harissa yogurt

  • Zest and juice the lemon, keeping the zest and juice separate (the juice will be divided between the yogurt and the kale salad); set aside the zest for the salad. 

In a small bowl, stir together the yogurt, 1 tablespoon [2 TBL] lemon juice, and as much harissa powder as you like; season to taste with salt and pepper. 

3

Make the kale salad

  • Coarsely chop the Marcona almonds. 

In a large bowl, combine the kale with 1 tablespoon [2 TBL] lemon juice, season generously with salt, and gently massage the leaves. Add the golden raisins, lemon zest, almonds, and carrots; season to taste with salt and pepper and toss to coat. 

4

Cook the socca

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Using a ladle or large spoon, or pouring directly into the pan, add about half [one-fourth] of the batter to form a thin flatbread that reaches to the edges of the pan. Cook until bubbles have formed on top, the batter is just set, and the edges start to lift, 2 to 3 minutes. Using a wide spatula, carefully flip the socca and cook until lightly browned on the other side, 1 to 2 minutes. Transfer the socca to a plate. If desired, cut into triangles.

Repeat with the remaining batter; if the pan is dry, before adding the batter, heat 1 to 2 teaspoons oil until hot but not smoking. 

Serve

Transfer the socca and kale salad to individual plates and serve with the harissa yogurt.

Kids Can!
  • Strip the rosemary leaves; measure the rosemary.
  • Make the socca batter.
  • Juice the lemon.
  • Assemble the kale salad.
  • Transfer the salad to plates.