Socca with Spring Vegetables and Sesame Sauce

For a fresh springtime dinner, try socca — essentially a savory pancake made from chickpea flour — topped with roasted seasonal veggies and a garlicky tahini sauce.

Socca with Spring Vegetables and Sesame Sauce

Makes four servings
Prep time: 30 minutes
Cook time: 15 minutes


  • 1 1/2 cups chickpea flour
  • 1 tbs. fresh rosemary, minced
  • 1/2 tsp. salt
  • 1 1/2 cups water
  • 1 tbs. plus 1 tsp. extra-virgin olive oil, divided

Sauce Ingredients

  • 2 cloves garlic, pressed
  • 1/4 cup fresh parsley
  • 1/2 cup tahini
  • 2 tbs. fresh lemon juice
  • 1/2 cup water
  • 1 tbs. extra-virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. smoked paprika


  • 1 bunch asparagus
  • 4 oz. snap peas
  • 1 large carrot, julienned
  • 1 tbs. capers, drained and patted dry
  • 1/2 tbs. lemon zest
  • 1 tbs. extra-virgin olive oil


  1. Preheat the broiler for the vegetables.
  2. To make the socca batter, whisk the chickpea flour, rosemary, and salt in a medium bowl. In a cup, stir together the water and 1 tablespoon olive oil, then whisk into the chickpea-flour mixture until smooth. Let stand for 10 minutes.
  3. Heat a small skillet over medium-high heat for 15 seconds, then add 1 teaspoon oil. Measure 1/2 cup of the chickpea batter into the pan and tilt to spread the batter to a 6-inch round. Cook for one minute, then reduce heat to medium-low. Cook for two more minutes, until the edge of the socca looks firm and the top is evenly bubbly. Use a spatula to flip the socca and cook for two minutes, then flip and cook one minute longer. Continue until all four socca are done.
  4. For the sauce, combine the garlic and parsley in a food processor and process to mince. Add the tahini and lemon juice and process, scraping down and repeating until smooth. Gradually drizzle the water through the feed tube with the machine running. Transfer to a bowl.
  5. Spread the vegetables on a heavy sheet pan, sprinkle with capers and lemon zest, and drizzle with olive oil. Broil for three to four minutes, until the vegetables are browned.
  6. Serve each socca topped with broiled vegetables and drizzled with sauce.

is a Minneapolis-based recipe developer and cookbook author.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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