Italian Socca is gluten-free, vegan and easy to make. We packed this traditional chickpea flatbread with a mix of medicinal mushrooms, kale and sweet potatoes giving our little savory Italian tacos a sweet twist. ENJOY!
Italian Socca
Italian Socca
2014-04-18 08:44:12
Yields 4
Socca
- 3/4 cup chickpea flour
- 3/4 cup water
- 3 tablespoons organic extra virgin olive oil
- 1-2 teaspoons fresh rosemary, finely chopped
- pinch of sea salt
Filling
- 2 sweet potatoes, peeled and diced into bite size pieces
- 1 tablespoon organic extra virgin olive oil
- 1 large leek
- 1 package organic Maitake mushrooms
- 1 package Shiitake mushrooms
- 1/2 bunch shredded dino kale, tough stems removed
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh rosemary, finely chopped
- sea salt and freshly cracked pepper to taste
Socca
- In a small bowl, combine flour, water, 2 tablespoons olive oil, rosemary and sea salt. Whisk until well combined.
- Heat remaining 1 tablespoon olive oil in an iron skillet (or non-stick skillet). Add 1/3 cup Socca batter and cook over medium heat for about 3 minutes. Flip and finish cooking all the way through.
Filling
- Preheat oven to 350 degrees F.
- In a small bowl, toss diced sweet potatoes with a little extra virgin olive oil, sea salt and freshly ground pepper.
- Place sweet potatoes on a baking sheet and bake for about 25-30 minutes.
- In a large skillet, over medium heat, add 1 tablespoon olive oil, leeks and mushrooms. Sauté for about 3 minutes.
- Add kale, rosemary, sweet potatoes, and balsamic vinegar. Continue to sauté for another 2-3 minutes. Season with salt and pepper to taste.
Notes
- Vegan, Gluten-free
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