Socca with kale pesto & mushroom and apple stir fry
A south European savoury pancake made of chickpea flour that goes perfectly well with a LOT of different dips, salsas, stir fries and compotes! Here I’ve made a filling out of the seasons finest; kale, mushrooms and sweet winter apples!
Socca with kale pesto & mushroom and apple stir fry
4 portions
Ingredients
2 1/2 dl / 1 cup chickpea flour
3 1/3 dl / 1.4 cups water
1 pinch salt
600 grams forrest mushrooms
2 winter apples
1 package of pre cooked butter beans
1 handful of fresh parsley, chopped
cold pressed coconut oil for frying, flavour free
Kale pesto
100 grams fresh kale
1 handful of fresh parsley
1 small garlic clove
1 dl / 0.8 cups cold pressed rapeseed oil
1 Tbsp apple cider vinegar
2 Tbsp nutritional yeast
1 dl / 0.8 cups pepitas/pumpkin seeds
salt and freshly ground black pepper
For serving
Fresh parsley
sprouts
How to
Mix together the chickpea flour, water and salt. Let sit for 15 minutes. Heat a frying pan to medium heat. Add a drizzle of oil and a thin layer of batter. Fry for a couple of minutes, then turn around and fry for another minute. Do the same with the rest of the batter.
Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Mix all the ingredients, except for the pepitas, for the pesto until smooth. Add the pepitas and pulse a few times. Salt and pepper to taste.
Brush the mushrooms. Dice the apples. Rinse the beans. Fry everything in a tiny bit of oil until it get a nice lightly golden color. Salt and pepper to taste. Add the parsley.
Serve the socca with kale pesto, mushroom and apple stir fry and some sprouts!
Recipe for Coop Sverige. Photo by Magnus Carlsson.