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Waste Not Meal: Socca (Garbanzo Bean Crepe) with Shredded Chicken, Broccoli, Yogurt Sauce

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Socca (garbanzo Bean Crepe) with Shredded Chicken, Broccoli, Yogurt Sauce

Quick Tips

Garbanzo Bean Flour is available at all Whole Foods and most nice grocery stores in my area. Bob’s Red Mill seems to be quite widely stocked. If not, try ordering online.

Course Main Course, Side Dish, Snack
Cuisine Italian, Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

Ingredients

  • 1 cup garbanzo bean flour
  • 1 cup lukewarm or room temperature water
  • 1 sprig rosemary
  • 1 tsp turmeric
  • 1/4 tsp salt
  • 1 tsp butter
  • 3 tsp olive oil
  • 2 cups leftover chicken, shredded
  • 1/4 bunch broccoli, or broccoli rabe leaves
  • 1 cup mushrooms
  • 1 lemon
  • 1 cup yogurt
  • 1/4 cup sundried tomatoes
  • 1/4 cup capers
  • 1/4 cup seed or nuts (sunflower, pepita, almonds)

Instructions

Pancake

  1. Place water in a large bowl. Whisk the water while you slowly add the flour. Mince rosemary and add it it, add the ¼ tsp salt, 1 tsp turmeric and 1 tsp olive oil to the batter. Whisk and set aside. This can rest for up to 1 hour or in the fridge overnight. You can also use it immediately. (I haven’t tested it personally, but classic recipes claim that letting the batter rest creates a fluffier pancake. I’ve definitely cooked it immediately without noticing a lack of fluff). 

Topping

  1. Remove your reserved broccoli rabe and chicken from the fridge. Slice mushrooms. Chiffonade through the broccoli leaves or stems. Heat 1 tsp olive oil in the pan over medium heat and stir fry the mushrooms for 2 minutes before adding broccoli. During this time, use your fingers to shred the leftover cooked chicken. Add broccoli to the pan, and cook for about 3 minutes until its wilted and tender. Add the butter and chicken and toss to combine. Remove from heat and add in the diced sun-dried tomatoes, capers and seeds/nuts of choice. Set aside.

    In a small bowl whisk together the yogurt, zest and juice of the lemon and a pinch of salt and pepper. Set aside.

Pancake

  1. Heat the oven to broil. Heat the saute pan over high heat for at least 1-2 minutes - this might feel uncomfortable, but really let it get hot. Add ½ teaspoon of olive oil and swirl it around then add ¼ of the total batter and gently swirl the pan to spread the batter to coat. Let it sit for 2 minutes over the high heat, then transfer the entire pan to the top rack broiler. Set timer for 5 minutes. Remove from oven and use a spatula to gently reach under the pancake and loosen it up. Usually, only the first one is tempted to stick, after that, they slide right out - which is why I love this recipe!

    Repeat 3 more times, but each time after the first, you only need about ¼ teaspoon of olive oil to start. I store the pancakes on a baking sheet near the stove, but don’t cover them, they don’t need to stay screeching hot. 

Plating

  1. Plate one pancake in the center of each plate. Top with a heat of the warm filling and drizzle yogurt sauce over top. If you have leftover pomegranate seeds, they’d be nice here, but not necessary. 

Recipe Notes

LEFTOVERS The pancakes can be stored in tupperware in the fridge. They heat up well in the toaster. In Italy they’re often cut into wedges and served plain. They’re great with more yogurt sauce as a dip. Or topped with scrambled eggs for breakfast. NOTES/SUBS Garbanzo Bean flour is necessary. I know its a bit of a specialty item, but amazon or whole foods has it for sure! Basically the toppings for this are endless! Try with a fried egg or whatever leftover meats and veggies you have around. Sundried Tomatoes → fresh tomatoes, raisins, olives Sunflower Seeds → almonds, chopped walnuts, pine nuts Chicken → sausage, bacon, shredded beef

Ingredients

Ingredients

1 cup garbanzo bean flour
1 cup room temperature or lukewarm water
1 tsp turmeric
1 sprig rosemary
¼ tsp salt
1 tsp butter
3 tsp olive oil
Leftover cooked chicken
1 cup mushrooms
Reserved broccoli from Meal Two
1 lemon
1 cup yogurt
¼ cup sundried tomatoes, sliced or diced
¼ cup capers
¼ cup seeds – pumpkin, sunfower, etc.

Equipment Needed

Nonstick skillet – 6-8 inches
Large mixing bowl
Whisk
Large Saute Pan
Tongs
Spatula

Cook

PANCAKE

Place water in a large bowl. Whisk the water while you slowly add the flour. Mince rosemary and add it it, add the ¼ tsp salt, 1 tsp turmeric and 1 tsp olive oil to the batter. Whisk and set aside. This can rest for up to 1 hour or in the fridge overnight. You can also use it immediately. (I haven’t tested it personally, but classic recipes claim that letting the batter rest creates a fluffier pancake. I’ve definitely cooked it immediately without noticing a lack of fluff).

TOPPING

Remove your reserved broccoli and chicken from the fridge. Slice mushrooms and chiffonade through the broccoli leaves or stems. Heat 1 tsp olive oil in the pan over medium heat and stir fry the mushrooms for 2 minutes before adding broccoli. During this time, use your fingers to shred the leftover cooked chicken. Add broccoli to the pan, and cook for about 3 minutes until its wilted and tender. Add the butter and chicken and toss to combine. Remove from heat and add in the diced sundried tomatoes, capers and seeds/nuts of choice. Set aside.

In a small bowl whisk together the yogurt, zest and juice of the lemon and a pinch of salt and pepper. Set aside.

PANCAKE, PART 2

Heat the oven to broil. Heat the saute pan over high heat for at least 1-2 minutes – this might feel uncomfortable, but really let it get hot. Add ½ teaspoon of olive oil and swirl it around then add ¼ of the total batter and gently swirl the pan to spread the batter to coat. Let it sit for 2 minutes over the high heat, then transfer the entire pan to the top rack broiler. Set timer for 5 minutes. Remove from oven and use a spatula to gently reach under the pancake and loosen it up. Usually, only the first one is tempted to stick, after that, they slide right out – which is why I love this recipe!

Repeat 3 more times, but each time after the first, you only need about ¼ teaspoon of olive oil to start. I store the pancakes on a baking sheet near the stove, but don’t cover them, they don’t need to stay screeching hot.

PLATING

Plate one pancake in the center of each plate. Top with a heat of the warm filling and drizzle yogurt sauce over top. If you have leftover pomegranate seeds, they’d be nice here, but not necessary.

Actions Shots

Let’s Eat

Have Leftovers?

The pancakes can be stored in tupperware in the fridge. They heat up well in the toaster. In Italy they’re often cut into wedges and served plain. They’re great with more yogurt sauce as a dip. Or topped with scrambled eggs for breakfast.

Notes + Substitutions

Garbanzo Bean flour is necessary. I know its a bit of a specialty item, but amazon or whole foods has it for sure!
Basically the toppings for this are endless! Try with a fried egg or whatever leftover meats and veggies you have around.

Sundried Tomatoes → fresh tomatoes, raisins, olives
Sunflower Seeds → almonds, chopped walnuts, pine nuts
Chicken → sausage, bacon, shredded beef

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