Sprouted Chickpea Socca with Herb Salad and Yogurt - Legendary Recipes %
Sprouted Chickpea Socca with Herb Salad and Yogurt. Typically a thin crêpe of chickpea flour and water, ordinary socca is transformed here by chef Jessica
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Cooking tools:
- Spice grinder
- Food processor
- Cast iron skillet
- Skillet
- Stove
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1 tsp. Aleppo pepper
- 1 tsp. whole coriander seeds
- 1 tsp. whole cumin seeds
- 2 1/4 cups sprouted chickpeas
- 1 cup finely chopped cilantro, plus 1?4 cup whole leaves
- 1/4 cup chickpea flour
- 2 tbsp. fresh lemon juice
- 1 tsp. kosher salt, plus more
- 1/2 tsp. freshly ground black pepper, plus more
- 3 large eggs, lightly beaten
- 3 scallions, finely chopped
- 5 tbsp. olive oil
- 2 cups loosely packed arugula
- 1/4 cup loosely packed basil leaves
- 1/4 cup loosely packed flat-leaf parsley leaves
- 1/4 cup loosely packed mint leaves
- 1 cup plain, full-fat Greek yogurt
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