This dish is bursting with both nutrition and flavor from the chickpea flour, tomatoes, arugula and rich combination of Middle Eastern herbs and spices. To boot, the Tomato Chutney is a recipe unto itself. Double or even triple it, store it in the fridge, and you have a condiment for burgers, toasts and sandwiches, a flavor enhancer for rices, and a topping for chicken and fish all week long.
I recommend making the Tomato Chutney a day or two in advance and refrigerating it so that the flavors meld and enrichen, but if you need to make it all at once, follow the instructions below.
The recipe makes either one large socca using a 10- to 12-inch cast iron skillet or two smaller soccas using a 8-inch skillet, if you want to create individual portions.
Middle Eastern Socca with Arugula and Tomato Chutney
Serves 2
(Gluten-free, Dairy-free, Nut-free, Plant-based/Vegan)
Socca Ingredients:
1 cup chickpea/garbanzo bean flour
½ tsp salt
½ tsp turmeric
½ tsp smoked paprika
¼ tsp ground cumin
¼ tsp ground coriander
1/8 tsp ground cinnamon
1/8 tsp ground fenugreek
1 cup warm water
1 Tbsp olive oil, plus more for coating the skillet(s)
Tomato Chutney Ingredients:
2 Tbs olive oil
¾ cup minced shallots
¼ tsp red pepper flakes
1 tsp ground cumin
¼ tsp ground mustard seed
2 cinnamon sticks
3 cups medium diced cherry tomatoes (I like varied colors)
1 Tbsp maple syrup
½ tsp sea salt
1 tsp grated fresh ginger
¼ cup finely chopped mint leaves
2 cups shredded Bibb lettuce
Instructions:
Preheat the oven to 450F. Place the cast iron skillet(s) in the cold oven so they heat up as the oven is preheating.
In a bowl, whisk together the chickpea/garbanzo bean flour, salt, turmeric, smoked paprika, cumin, coriander, cinnamon and fenugreek until well combined. Whisk in the warm water and olive oil. Set aside to allow the batter to thicken.
Heat the 2 Tbsp of olive oil over medium heat in a medium sauté pan. Add the shallot, red pepper flakes, cumin, mustard seed and cinnamon sticks, and saute until the shallots begin to brown and the aromas of the spices come through, about 5-6 minutes. Add the tomatoes, maple syrup and salt, and stir to combine. Lower the heat and simmer for 20 minutes, stirring occasionally.
Once you lower the heat and begin to simmer the tomato mixture, remove the cast iron skillet(s) from the oven (using oven mitts) and coat generously with olive oil using a paper towel. Pour the socca batter into the heated skillet(s) and place in the oven. Bake until cooked through and the edges are just starting to brown--about 8 minutes if using two smaller skillets and about 12-15 minutes if using one large skillet.
Just before removing the tomato chutney from the heat, stir in the ginger and mint. Turn off the heat and let sit for 5 minutes so the liquid congeals.
When the socca is finished baking, transfer from the skillet(s) to a plate(s) using a spatula. Top with the shredded lettuce and tomato chutney, dividing evenly if making two smaller soccas. If you made the tomato chutney in advance, re-heat prior to topping over the socca and lettuce.