For the socca:
1 ½ cups (150 grams) chickpea flour
2 heaping teaspoons kosher or sea salt
1 garlic clove, minced
1 heaping tablespoon fresh thyme, chopped
1 ½ cups (3.5 dl) water
3 tablespoons extra-virgin olive oil
1 packed cup mint leaves
1 packed cup basil leaves
1 packed cup parsley
2 packed cups arugula
1 packed cup spinach
½ cup (60 grams) walnuts
Juice of ½ lemon
½ cup (50 grams) grated vegan parmesan (or nutritional yeast)
½ cup (125 ml) extra-virgin olive oil
Salt, and pepper to taste
1-2 tablespoons olive oil
1 bunch scallions, sliced thin, white and light green parts only
1 cup fresh or frozen peas, blanched and /or thawed
1 bunch asparagus, trimmed and sliced
Juice from ½ lemon
½ cup (75 grams) vegan feta or goat cheese
Handful of arugula leaves
To make the socca:
Add the chickpea flour, salt, thyme, and minced garlic clove in a medium bowl and whisk to combine.
Drizzle in the water and olive oil and whisk until no streaks of flour are left. Set aside to rest for a minimum of 30 minutes, up to a couple of hours.
Meanwhile, preheat your oven to 450℉ (225℃). Place a 10-inch (25 cm) cast-iron skillet in the middle rack of the oven while the oven preheats to get the pan hot as well.
Once the oven is ready, remove the skillet from the oven and drizzle in a little more olive oil, swirling the pan to coat it evenly. Pour in the prepared batter and place back in the oven and cook for about 30 minutes until the edges are set and it’s golden up top.
While the socca is in the oven, prepare the spring pesto:
Add all the ingredients minus the olive oil to the bowl of a food processor and pulse until homogenous.
With the motor running, slowly drizzle in the olive oil until it’s all incorporated and you get a nice paste.
Season with salt and pepper.
Then prepare the topping:
Heat up a medium or large skillet over medium heat, add a tablespoon of olive oil then the scallions with a pinch of sea salt, and cook for a minute or two until they start to turn translucent.
Throw in the peas and saute just for a few seconds until heated through and then remove from the heat and place onto a sheet pan to cool off. This is important because you want to keep the vibrant green color of the peas (nobody wants brown-looking, overcooked soggy peas!).
Add a little more olive oil to the pan then throw in the asparagus with a pinch of salt and saute for a couple of minutes, then squeeze half a lemon over the veg and cook for another minute before removing from heat and transferring to the sheet pan with the scallion-pea mixture.
Assemble the socca:
Place the socca on a serving plate or board, spread with a generous amount of the spring pesto, then garnish with the sautéed scallions, peas, and asparagus, and top with a few arugula leaves and the vegan feta or goat cheese.
Serve immediately with a glass of rosé!