Food52 Simply Genius recipe: Chickpea Soccata with Tomatoes and Kale

Looking for a vegan-friendly brunch that can double as a weeknight dinner? Enter this veggie-packed, egg-less frittata inspired by the crisp-edged Ligurian chickpea pancake known as socca.

The dish is featured in Food52 founding editor Kristen Miglore’s forthcoming cookbook, “Food52 Simply Genius: Recipes for Beginners, Busy Cooks & Curious People” (Ten Speed Press, $35). A staple at the Los Angeles coffee shop, Go Get Em Tiger, Chickpea Soccata was first developed the eatery’s former executive chef, Ria Dolly Barbosa. This recipe, made with kale and cherry tomatoes, was adapted by Genevieve Ko for the Los Angeles Times and included in the Food 52 collection.

Bake it the night before you plan to serve, then stick it in the fridge to set overnight, Miglore says. In the morning, slice into slabs, griddle like French toast and serve with a green salad. The baked loaf can be refrigerated in a sealed container or the covered loaf pan for up to three days.

“Food52 Simply Genius” comes out Sept. 27.

Chickpea Soccata with Tomatoes and Kale

Serves 4 to 6

INGREDIENTS

Olive oil or nonstick cooking spray

3⁄4 cup extra-virgin olive oil, divided use

6 medium or 3 large shallots, thinly sliced

1 1⁄4 teaspoons fine sea salt, plus more to taste

1 bunch Tuscan kale, stems removed and leaves cut into 1-inch pieces

1 pint cherry tomatoes, sliced in half

Freshly ground black pepper

1 1⁄2 cups chickpea flour

1 3⁄4 cups water

DIRECTIONS

The night before, get ready to bake: Heat the oven to 350 degrees with a rack in the center. Coat the inside of a 9 by 5-inch loaf pan with olive oil or nonstick cooking spray. Line the pan with a parchment paper sling, so the paper extends slightly up over the long sides of the pan (this will make the soccata easier to lift out). Oil the parchment.

Cook the vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add the shallots and a pinch of salt and cook, stirring often with a wooden spoon, until soft and golden, 7 to 9 minutes. Turn up the heat to medium and add the kale and a pinch of salt. Cook, stirring often, until wilted, 2 to 3 minutes. Remove from heat, add the tomatoes, a pinch of salt and a few grinds of pepper and stir until evenly mixed. Taste and adjust the salt and pepper to taste — it should be pleasantly salty. Scrape into the prepared loaf pan and spread evenly.

Make the batter: In a large bowl, whisk the chickpea flour and 1 1⁄4 teaspoons fine sea salt. Add 1⁄2 cup of the olive oil and whisk to combine. Add the water, 1⁄4 cup at a time, whisking well after each addition to smooth out the mix — it will look like pancake batter. Slowly pour the batter into the pan over the vegetables. Tap the pan on the counter to pop any air bubbles, then cover tightly with foil.