Shredded Vegetable Socca Food

SOCCA (PROVENCAL CHICKPEA FLATBREAD)

Steps:

• In a mixing bowl whisk together the garbanzo bean flour, salt and pepper. Pour in the water and continue to whisk until the batter is smooth. Add 1 1/2 tablespoons olive oil and whisk to combine. Let sit at room temperature for at least 20 minutes or up to several hours.
• Preheat the oven to 450 F.Heat a 12-inch heavy oven-proof frying pan (I prefer cast iron) and add the remaining 2 tablespoons of olive oil (I like to replace some of the olive oil with duck fat for the best flavor). Cook the onion until deeply caramelized, adding a small pinch of sugar to enhance the caramelization. Add the chopped rosemary and cook for another minute. Spread the onion mixture out evenly over the bottom of the pan.Pour the chickpea batter over the onion mixture. Place the pan on the middle rack of the oven and bake for 10-15 minutes or until the socca is firm, the edges are set, and it is golden in color. Next brush the socca with some additional olive oil and then place it under the broiler for another minute or two until well browned and just beginning to scorch in a few places.Cut into wedges and serve immediately while hot.

SHREDDED VEGETABLE SOCCA

Steps:

• Toss grated vegetable with big pinches of salt. Put it in a fine-mesh sieve and let drain, squeezing every so often so that the vegetable releases its water, for at least 15 minutes.
• Meanwhile, combine cumin, coriander and fennel seeds in a dry skillet over medium-low heat. Toast the spices, shaking the pan often, until fragrant but not burned, about 3 minutes. Using a mortar and pestle or a spice grinder, grind toasted spices to a powder.
• Whisk the eggs in a large bowl. Add drained vegetable, along with garlic, oregano, mint, cilantro, chickpea flour and toasted spices. Season with 1/2 teaspoon salt and a few grinds of black pepper, and mix well. If you are using winter squash, stir in cinnamon and ginger. (The pancake batter can be made up to 2 days ahead and stored, covered, in the fridge.)
• Melt butter in a large skillet, preferably cast iron, over medium heat. Spoon in two 1/2 cupfuls of the pancake batter. Use the back of your spoon or a spatula to flatten each to 1/2-inch thick. Cook, rotating the skillet for even browning, until pancakes are nicely browned, about 4 minutes. Flip, then cook the second side for another few minutes. Transfer pancakes to a plate. Repeat to make 2 more pancakes, adding butter to the skillet if needed.
• Season labneh or yogurt with salt to taste. Just before serving, toss greens with lemon juice, oil and salt and pepper. Top each pancake with a dollop of labneh or yogurt and a tangle of greens.