Socca Filled with Kale and Topped with Fig Balsamic

CINDYANSCHUTZ
5Ingredients
40Minutes
130Calories

Ingredients

US|METRIC
  • 3/4 cup chickpea flour (garbanzo bean flour)
  • 3/4 cup water
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1 teaspoon dried thyme
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    Directions

    1. For the Socca: In a medium mixing bowl, whisk together the chickpea flour, 3/4 cup water, 2 tablespoons of the olive oil, the salt and thyme
    2. In a 10-inch nonstick Le Creuset® crepe pan, heat 1 teaspoon of the oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a spatula, flip the socca and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter.
    3. For the Filling: In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the shallots garlic, salt and pepper. Cook for 5 minutes, stirring frequently. Add the kale and mushrooms. Stir until the kale wilts, about 3 minutes. Add in red onions and sauté for another 2-3 minutes.
    4. To assemble, spoon the filling into the center of each socca. Roll up the socca like a crepe to encase the filling. Drizzle with fig balsamic or any other balsamic of your choice.

    NutritionView More

    130Calories
    Sodium13% DV310mg
    Fat12% DV8g
    Protein8% DV4g
    Carbs3% DV10g
    Fiber8% DV2g
    Calories130Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium310mg13%
    Potassium150mg4%
    Protein4g8%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate10g3%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A0%
    Vitamin C0%
    Calcium2%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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