Spring Socca with Pesto, Kale, and Asparagus

By LEP04

Ingredients

• 1 cup chickpea flour
• 1 cup water
• Extra virgin olive oil
• 1/4 cup oregano, chopped
• 1 1/2 tsp. salt
• 7-8 medium asparagus
• 1/2 lemon, juiced
• 2 cups baby kale, roughly chopped
• 1/2 - 3/4 cup vegan pesto (3/4 of this recipe)
• Extra virgin olive oil
• 1 small shallot, thinly sliced
• Salt and pepper, to season

Details

Servings 12
Adapted from foodfitnessfreshair.com

Preparation

Step 1

In a medium bowl, combine chickpea flour, water, 1 1/2 Tbsp. olive oil, 1 1/2 tsp. salt, and pepper to season. Set aside for and allow to rest.

Preheat oven to 400F. Line a baking sheet with aluminum foil. Toss asparagus with enough olive oil to lightly coat, and sprinkle with salt and pepper. Bake 12-15 minutes, until tender and underside begins to brown and crisp up. While asparagus is cooking, toss kale with lemon juice and just a touch of salt and pepper. Add olive oil to lightly coat, and use your hands to massage into the leaves.

To cook the socca: Turn your broiler to high and place oven rack on the top wrack, about 5 inches below the flame. Lightly grease a 12-inch cast iron skillet and place below the broiler for 5 minutes until hot. Carefully remove the skillet and pour in the batter. Use a spatula to evenly distribute the batter around the pan. Return to oven. Bake 5-12 minutes, depending on the strength of your broiler, checking every 5 minutes. When socca turns golden brown, remove from oven. Allow to cool for several minutes, then generously spread with pesto. Top with asparagus and tossed greens.