Chickpea Pancakes With Kale and Fennel

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Chickpea Pancakes With Kale and Fennel

By

Chris Morocco

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water) and are packed with protein. The kale-fennel salad with tahini dressing is a fresh, bright complement but is also delicious on its own.

Yield

2

Rating

—

Ingredients

½ cup chickpea flour

6 Tbsp. extra-virgin olive oil, divided

Kosher salt

3 garlic cloves, divided

1 15-oz. can chickpeas, drained

1 Tbsp. za’atar (or curry powder, chile powder, or frankly any other combination of mild dried ground spices)

1 small bunch Tuscan kale, stemmed, leaves torn

1 small fennel bulb, very thinly sliced crosswise

¼ cup tahini

2 Tbsp. fresh lemon juice

Instructions

Step 1

Whisk chickpea flour, 1 Tbsp. oil, a pinch of salt, and ½ cup water in a medium bowl. Let socca batter sit at least 10 minutes or up to 1 hour to let flour hydrate.

Step 2

Meanwhile, heat 2 Tbsp. oil and 2 garlic cloves in a medium nonstick skillet over medium, tossing occasionally, until garlic is lightly browned, about 3 minutes. Add chickpeas and increase heat to medium-high. Cook, tossing occasionally, until chickpeas are lightly browned, 6–8 minutes. Add za’atar and toss several times to coat chickpeas; season with salt. Add kale and continue to cook, tossing occasionally, until kale wilts, about 2 minutes. Transfer to a medium bowl, add fennel, and toss to combine. Reserve skillet.

Step 3

Finely grate remaining garlic clove into a small bowl. Whisk in tahini, lemon juice, 2 Tbsp. oil, and 2 Tbsp. water until thick and smooth. Season with salt.

Step 4

Heat 1½ tsp. oil in reserved skillet over medium-high. Add half of reserved socca batter to center of skillet and tilt skillet so that it spreads out to a thin 6"–7" pancake. Cook, undisturbed, until well browned and crisp underneath, 2–3 minutes (crank up the heat to high if needed to get crunchy edges and nice browning). Turn and cook just until lightly browned on second side, about 1 minute. Transfer to a plate. Repeat with remaining 1½ tsp. oil and batter.

Step 5

Top each socca with chickpea salad. Drizzle with tahini sauce.

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Chickpea Pancakes With Kale and Fennel

By

Chris Morocco

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water) and are packed with protein. The kale-fennel salad with tahini dressing is a fresh, bright complement but is also delicious on its own.

Yield

2

Rating

—

Ingredients

½ cup chickpea flour

6 Tbsp. extra-virgin olive oil, divided

Kosher salt

3 garlic cloves, divided

1 15-oz. can chickpeas, drained

1 Tbsp. za’atar (or curry powder, chile powder, or frankly any other combination of mild dried ground spices)

1 small bunch Tuscan kale, stemmed, leaves torn

1 small fennel bulb, very thinly sliced crosswise

¼ cup tahini

2 Tbsp. fresh lemon juice

Instructions

Step 1

Whisk chickpea flour, 1 Tbsp. oil, a pinch of salt, and ½ cup water in a medium bowl. Let socca batter sit at least 10 minutes or up to 1 hour to let flour hydrate.

Step 2

Meanwhile, heat 2 Tbsp. oil and 2 garlic cloves in a medium nonstick skillet over medium, tossing occasionally, until garlic is lightly browned, about 3 minutes. Add chickpeas and increase heat to medium-high. Cook, tossing occasionally, until chickpeas are lightly browned, 6–8 minutes. Add za’atar and toss several times to coat chickpeas; season with salt. Add kale and continue to cook, tossing occasionally, until kale wilts, about 2 minutes. Transfer to a medium bowl, add fennel, and toss to combine. Reserve skillet.

Step 3

Finely grate remaining garlic clove into a small bowl. Whisk in tahini, lemon juice, 2 Tbsp. oil, and 2 Tbsp. water until thick and smooth. Season with salt.

Step 4

Heat 1½ tsp. oil in reserved skillet over medium-high. Add half of reserved socca batter to center of skillet and tilt skillet so that it spreads out to a thin 6"–7" pancake. Cook, undisturbed, until well browned and crisp underneath, 2–3 minutes (crank up the heat to high if needed to get crunchy edges and nice browning). Turn and cook just until lightly browned on second side, about 1 minute. Transfer to a plate. Repeat with remaining 1½ tsp. oil and batter.

Step 5

Top each socca with chickpea salad. Drizzle with tahini sauce.

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By Anna Theoktisto

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3 hr 5 min

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By Neelam Batra

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1 hr 30 min

Creamy Lemon Pasta

By Andrew Zimmern

This Creamy Lemon Pasta is an ode to the sweet, fragrant lemons that grow all along Italy’s Amalfi Coast. It’s a signature dish of L’Antica Trattoria in Sorrento. Get the recipe at Food and Wine.

20 min

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By Andy Baraghani

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats (Bob’s Red Mill makes a variety of gluten-free oats that are perfect for this recipe).

Butternut Squash Polenta | Epicurious

By Anna Stockwell

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View All →

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By Iram Mansoor

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1 hr

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By Neelam Batra

This flavorful Indian chicken dish features bone-in drumsticks and thighs in a rich, spicy curry sauce made with chiles, garlic, ginger, and more.

1 hr 30 min

Quick Chana Masala

By Keya Wingfield

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By Iram Mansoor

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50 min

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By Lalada.

Crispy breaded chicken cutlets layered with marinara and melted cheese, served on garlic-butter-toasted rolls. A comforting, easy sandwich with rich garlic butter, melty mozzarella (or provolone) and a sprinkle of Parmesan.

35 min

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

By Tiffy Chen

A satisfying weeknight dinner from cookbook author and TikTok creator Tiffy Chen. Serve this shrimp with rice or noodles.