Socca with Red Pepper Dip

Makes 5 flatbreads, serving 4-6

 Nutrition per serving – calories: 241, fat: 17 g (saturated: 3g, unsaturated: 13g), carbohydrates: 16g, protein: 7g, fiber: 4g, sugar: 2g

Ingredients

• 1 ½ cups (6 ¾ cup) chickpea flour

• 1 ½ cup water

• 2 tablespoons extra virgin olive oil, plus 21/2 tablespoons for cooking

• ½ teaspoon kosher salt

• ½ teaspoon black pepper

• 1 teaspoon ground coriander

• ½ teaspoon grated lemon zest

Whisk the chickpea flour, water, 2 tablespoons olive oil, salt, pepper, coriander, and lemon zest together in a medium bowl until smooth. Set aside for 30 minutes or overnight.  

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven.  Heat 1 1/2 teaspoon oil in an 8-inch nonstick skillet over medium-high heat until shimmering. Add ½ cup batter to skillet, tilting pan to coat bottom evenly. Reduce heat to medium and cook until crisp at edges and golden brown on bottom, about 3 minutes. Flip socca and continue to cook until second side is browned, about 2 more minutes. Transfer to wire rack in preheated oven. Repeat with remaining batter and oil. Cut each socca into wedges and serve.

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SWEET AND SPICY RED PEPPER DIP

Makes about 1 1/2 cups

Nutrition per serving – calories: 94, fat: 6 g (saturated: 1g, unsaturated: 5g), carbohydrates: 10g, protein: 1g, fiber: 2g, sugar: 5g

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 onion, chopped

• 2 red bell peppers, cored seeded and chopped

• Kosher salt

• 1 teaspoon smoked paprika

• 1 teaspoon Harissa paste

• 1 1/2 tablespoon pomegranate molasses or honey

• 1½ teaspoon red or white wine vinegar

Warm the oil in a large nonstick skillet over medium heat. Add the onions, peppers, carrots and ½ teaspoon salt and cook, stirring occasionally until vegetables are soft, about 12 minutes. Add the paprika and harissa and cook for a minute. Add the vinegar and pomegranate molasses and cook for another minute. Transfer the mixture to a food processor and pulse until coarse. Transfer to a serving bowl and season to taste with salt.