Socca with Swiss Chard, Pistachios & Apricots

A simple batter of chickpea flour, turmeric, water and olive oil makes a light, crispy on the outside—soft on the inside flatbread. The perfect vehicle for nicely spiced Swiss chard, dried apricots and onion, and topped with chopped pistachios. Makes 5.

Recipe

Batter:
1-1/2 c. chickpea flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. turmeric
1-1/2 c. water
6 T. + 1 tsp. olive oil

Topping:
1 T. olive oil
1 onion, finely chopped
1 garlic cloves, minced
3/4 tsp. ground cumin
salt and pepper to taste
1/8 tsp. allspice
12 ounces Swiss chard, stemmed and chopped
3 T. dried apricots, finely chopped
2 T. toasted pistachios, finely chopped
1 tsp. white wine vinegar

For the batter whisk the chickpea flour, salt, pepper and turmeric in a bowl. Slowly whisk in water and 3 T. oil until combined and smooth.

Heat 2 tsp. oil in an 8-inch nonstick skillet over medium-high heat until shimmering. Add 1/2 c. batter, tilting the pan to coat the bottom evenly. Reduce heat to medium and cook until crisp at edges and golden brown on the bottom, 3-5 minutes. Flip and continue to cook until second side is browned, about 2 minutes. Transfer to a wire rack and repeat, working with 2 tsp. oil and 1/2 c. batter at a time. If desired, put socca in a 200-degree oven to keep warm.

For the topping heat 1 T. oil in a 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, allspice and 1/4 tsp. salt and cook until fragrant, about 30 seconds. Stir in the Swiss chard and apricots and cook until chard is wilted, 4-6 minutes. Off heat, stir in the pistachios and vinegar and season with salt and pepper to taste. Top each socca with 1/3 c. chard mixture and serve.