We were supposed to be having "Indian" burrito bowls for dinner last night. But it wasn't until I went to start preparing them that I remembered that we were all out of bell peppers. With that plan out the window and only about an hour 'til dinner, I began frantically searchig for a replacement meal.

Conveniently this socca could be made entirely with pantry staples and freezer ingredients. It's not the heartiest of meals, but it was sufficient for us for the evening. And, added bonus, the Kidlet absolutely loved it!

I think this would be good with a little honey and olive oil drizzled over the filling just before serving, but it was plenty good as it was.

Socca with Kale, Pistachios, and Apricots

Slightly adapted from The Complete Vegetarian Cookbook by America's Test Kitchen

Ingredients

Batter

• 1 1/2 c. chickpea flour
• 1/4 tsp. coarse sea salt, ground
• 1/2 tsp. black peppercorns, ground
• 1/2 tsp. ground turmeric
• 1 1/2 c. water
• 3 Tbsp. olive oil (plus more for frying)

Filling

• 1 Tbsp. olive oil
• 1 onion, chopped
• 2-3 clove garlic, minced
• 3/4 tsp. cumin seeds, ground
• 1/4 tsp. coarse sea salt, ground
• 3 allspice berries, ground
• 300g chopped kale (or Swiss chard/silverbeet)
• 3 Tbsp. finely chopped dried apricots (~6 apricots)
• 2 Tbsp. pistachios, chopped
• 1 tsp. wine vinegar
• pepper, to taste
• 1 Tbsp. honey (optional)
• extra olive oil, for drizzling (optional)

Directions

Socca

1. Combine chickpea flour, salt, pepper, and turmeric and mix well.
2. Stir in water and olive oil.
3. Heat a little olive oil (1-2 tsp.) in a 20cm (8") skillet over medium-high heat.
4. Once the oil is hot, pour in ~1/2 c. of the batter and cook until the underside is browned 2-4 minutes.
5. Flip the socca and cook until the other side is done (1-2 minutes).
6. Remove from pan, add another teaspoon or two of oil and repeat the cooking process with the remaining batter.
7. If desired, keep the socca warm in an oven preheated to 95°C (200°F) while you prepare the filling.

Filling

1. Heat oil over medium heat.
2. Add onion and cook for ~5 minutes.
3. Add garlic, cumin, salt, and allspice and cook for another 30-60 seconds.
4. Add kale and apricots and cook until wilted (~5 minutes).
5. Remove from heat and stir in pistachios and vinegar.
6. Season to taste with salt and pepper.
7. If desired, drizzle with honey and additional olive oil.
8. Top socca with kale mixture and enjoy.