Soccas with Kale and Raisins Recipe

Name: Soccas with Kale and Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chickpea flour (garbanzo bean flour); 2 tablespoons plus 4 teaspoons extra-virgin olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1 tablespoon extra-virgin olive oil; 12 medium green beans, trimmed and cut into 1/2-inch pieces; 1 stick celery, finely diced; 1 large shallot, minced; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; One 8-ounce bunch Tuscan or green kale, center stem removed if thick and leaves chopped into 1/2-inch pieces; 1/2 cup white wine, such as pinot grigio; 1/3 cup toasted pine nuts; 1/3 cup raisins; 1/2 cup low-fat Greek yogurt, at room temperature; 1 teaspoon agave; 1 teaspoon fresh lemon juice (from 1/2 small lemon); 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

3/4 cup chickpea flour (garbanzo bean flour)
2 tablespoons plus 4 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon extra-virgin olive oil
12 medium green beans, trimmed and cut into 1/2-inch pieces
1 stick celery, finely diced
1 large shallot, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 8-ounce bunch Tuscan or green kale, center stem removed if thick and leaves chopped into 1/2-inch pieces
1/2 cup white wine, such as pinot grigio
1/3 cup toasted pine nuts
1/3 cup raisins
1/2 cup low-fat Greek yogurt, at room temperature
1 teaspoon agave
1 teaspoon fresh lemon juice (from 1/2 small lemon)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1
For the soccas: In a medium, bowl, whisk together the chickpea flour, 3/4 cup water, 2 tablespoons of the olive oil, the salt, cumin and coriander.
2
In a 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat.
3
Pour 1/3 cup of the batter into the pan.
4
Tilt the pan so the batter coats the bottom of the pan.
5
Cook until the underside edges begin to turn golden, about 3 minutes.
6
Using a heat-proof silicone spatula, flip the socca and continue to cook on the other side until golden, 3 minutes.
7
Repeat with the remaining oil and batter.
8
For the filling: In a 12-inch nonstick skillet, heat the oil over medium-high heat.
9
Add the green beans, celery, shallots, salt and pepper.
10
Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.
11
Add the kale and wine.
12
Stir until the kale wilts, about 3 minutes.
13
Stir in the pine nuts and raisins.
14
For the topping: In a small bowl, whisk together the yogurt, agave, lemon juice, coriander, cumin, salt and pepper until smooth.
15
To assemble, spoon the filling into the center of each socca.
16
Roll up the socca like a jelly roll to encase the filling.
17
Spoon the topping on top and serve.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3/4 cup chickpea flour (garbanzo bean flour), 2 tablespoons plus 4 teaspoons extra-virgin olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, and more.

Yes, Soccas with Kale and Raisins falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soccas with Kale and Raisins

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