I bring you sunshine in a dish.
And I know that ANYONE would be totally down with eating something that has the title of SUNSHINE in a dish, don’t you. How could this possible be bad right? After a season of grain bowls and polenta, I am TOTALLY down with eating my greens.
Actually to be honest I am ALWAYS down with eating my greens.
Anyways, this recipe to me SCREAMS spring, what with the pistachios and the green action going on here. Triple layer of green for a triple layer of spring! Don’t you just love spring? My birthday is in spring, so that might be a lot of the reason why I am so infatuated with it. And flowers. Except in DC, the cold killed a lot of em, but I still love em (even if they are half freezer burned). And don’t even get me started on all of the pastels. And neon. Especially the neon. I swear I wait for every freaking year. Today I wore a neon orange dress. Now, I know that orange is not the most FLATTERING color on an individual, but I looked like a ray of sunshine (take that for what you will).
Also what I wait for: PEEPS. Does anyone else love them. I used to pop em when I was a kid though I’m pretty sure there is ALLL kinds of funky stuff in the yellow dye, you now what I’m talking about. Actually now that I think about it all of the Easter candy is great… actually ALL candy is great. I never met a chocolate bar I didn’t like.
Don’t get me started on Reese’s Peanut Butter Eggs.
Except now that I am getting to be an adult, I am starting to get high maintenance with my candy. For some reason, Hershey’s just doesn’t do it for me anymore. Call it going to Amsterdam and having the best chocolate of my life there. Call it eating about a bar of high quality chocolate a week. Call it discovering all of these fabulous companies that make real deal chocolate. The stuff I love as a kid is just too sweet. Ugh why do I have such high standards.
But there will always be love in my heart for peeps.
Anyway, back to the dish. One of the reasons I’m so nutty over this dish is because the runny eggs mix into and create a delicious rich coating on the greens with the yogurt and the tahini. And then you scoop it up with the pancake and it’s so creamy dreamy. If you’re feeling frisky you could even just add a farm fresh yolk right down in the center of the whole shebang instead of a fried egg. But I was afraid of freaking people out.
So there you have it: chickpea socca, chard, pistachio dukkah (aka flava BOMB), yogurt-y tahini, and a fried egg. Are you in heaven? I think so.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 3 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1/2 cup shelled pistachio nuts
- 1/4 cup sesame seeds
- 3 tablespoons unsweetened shredded coconut
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 teaspoons tahini
- 1/4 cup greek yogurt
- juice from 1 lemon
- 1 garlic clove, grated
- salt + pepper
- 2/3 cup chickpea flour
- 2/3 cup water
- salt + pepper
- pinch red pepper flake
- 1/2 teaspoon italian seasoning blend
- 1/2 tablespoon olive oil
- coconut or olive oil spray
- 1 teaspoon olive oil
- 1-2 cloves garlic
- 5-6 leaves tuscan kale, destemmed, with leaves and stems chopped
- 1/4 cup cooked chickpeas (optional, to serve)
- 2 eggs (optional but HIGHLY recommended)
Toast coriander and cumin seeds in a small skillet over medium heat until fragrant, about 2 minutes. Transfer spices to a spice grinder or mortar and pestle and allow them to cool completely before grinding.
Meanwhile, roast nuts in a small skillet until golden, about 5 minutes. Transfer to a cutting board and finely chop. Set aside. Add sesame seeds to the skillet and toast until golden brown, about 2 minutes. Toast coconut in the skillet, stirring constantly until golden, about 2 minutes. Transfer the coconut and the seeds to the bowl with nuts. Add ground spices, salt, and pepper.
Whisk together all of the ingredients in a bowl. Season with salt and pepper. Set aside.
Meanwhile, heat olive oil in a large skillet (I use a cast iron) over medium heat. Add garlic and saute until the garlic begins to brown, around 2 minutes. Add the kale stems and saute until they wilt a bit, about 2 minutes more. Add the leaves and cook until the leaves just wilt. Season with salt and pepper and set aside. Wipe the pan out with a paper towel.
Preheat the oven to broil. If you used the cast iron skillet to make the kale, wipe it out with a paper towel. Stick the cast iron skillet in the oven to preheat for about 10 minutes.
Meanwhile, in a small bowl, whisk together the chickpea flour, salt, pepper, water, red pepper flake, 1/2 tablespoon olive oil, and italian seasoning. Allow to rest for 10-15 minutes to minimize air bubbles.
Take the pan out of the oven and coat with either a coconut oil spray. ghee or coconut oil. Pour the chickpea and water mixture into the hot pan (make sure the pan is hot) and tilt the pan to coat the bottom of the pan with the chickpea mixture. The mixture will begin to cook as soon as it hits the pan, so work quickly to swirl it around. Once you have it evenly coated, place the pan underneath the broiler for about 5 minutes, or until the socca is golden and browned along the edges.
Top socca with kale. Add dollops of yogurt/tahini sauce. Top with cooked egg (if desired) and sprinkle with pistachio dukkah. EAT
You are now allowed to have a Reese’s egg. Actually, event if you don’t eat this, have one NOW.