In order to bring you the best organic produce, some ingredients may differ from those depicted.
Socca with harissa yogurt and kale–Marcona almond salad
Gluten-Free, Vegetarian, Soy-Free
2 Servings, 820 Calories/Serving
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.
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
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.
Wash produce before use
Make the socca batter
- Strip the rosemary leaves from the stem; finely chop enough leaves to measure 1 teaspoon.
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.
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 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
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.