Socca with harissa yogurt and kale–Marcona almond salad

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

Make It Ahead

Socca with harissa yogurt and kale–Marcona almond salad

Soy-Free, Vegetarian, Gluten-Free

2 Servings, 820 Calories/Serving

25–35 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.
  • 1 sprig fresh rosemary
  • 1 cup chickpea flour
  • 2 teaspoons ground cumin
  • 1 lemon
  • ⅓ cup Greek yogurt
  • 2 teaspoons harissa powder
  • 1 or 2 cloves peeled fresh garlic
  • ¼ cup Marcona almonds
  • 5 ounces chopped kale
  • ¼ cup golden raisins
  • 2 ounces shredded carrots

Nutrition per serving

Calories: 820, Protein: 25g (50% DV), Fiber: 14g (56% DV), Total Fat: 53g (82% DV), Monounsaturated Fat: 37g, Polyunsaturated Fat: 8g, Saturated Fat: 6g (30% DV), Cholesterol: 5mg (2% DV), Sodium: 240mg (10% DV), Carbohydrates: 61g (20% DV), Total Sugars: 21g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts

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.


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

Wash produce before use


Make the socca batter

  • Strip the rosemary leaves from the stem; finely chop enough leaves to measure 1 teaspoon.
In a medium bowl, combine the chickpea flour, rosemary, cumin, 2 tablespoons oil, and 1 cup water; season generously with salt and pepper and whisk or stir until smooth (it should have the consistency of thin pancake batter). Let stand while you prepare the harissa yogurt and kale salad.


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 salad); set aside the zest for the salad.
In a small bowl, stir together the yogurt, 1 tablespoon lemon juice, and as much harissa powder as you like; season to taste with salt and pepper. Let stand while you prepare the rest of the meal.


Make the kale–Marcona almond salad

  • Finely chop, press, or grate enough garlic to measure 2 teaspoons.
  • Coarsely chop the Marcona almonds.
In a large bowl, combine the kale with 1 tablespoon lemon juice, season generously with salt, and gently massage the leaves.
In a large frying pan over medium-low heat, warm 2 tablespoons oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the golden raisins and cook until warmed through, 1 to 2 minutes. Add the lemon zest and season with salt and pepper. Scrape the raisin mixture into the bowl with the kale; add the almonds and carrots and toss to coat. Wipe out the pan.


Cook the socca

In the same pan used for the raisin mixture, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Using a ladle or large spoon, or pouring directly into the pan, add about half the batter to form a thin pancake that reaches 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.


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