Chickpea Flatbread with Harissa Kale, Fennel + Tomatoes
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 1 cup Chickpea Flour
- 1⁄2 cup Extra Virgin Olive Oil (divided)
- 11⁄2 teaspoons Kosher Salt (divided)
- 1 bunch Lacinato Kale
- 2 cloves Garlic
- 1 pint Cherry Tomatoes
- 1 Fennel Bulb
- 1 Tablespoon Harissa Paste (or more, to taste)
- 1 teaspoon Sherry Vinegar (or red wine vinegar)
- 2 Tablespoons Unsalted Butter (cut into pieces and cold)
- 1 cup Plain Greek Yogurt
1. PREHEAT THE OVEN TO 300 DEGREES
For 6 - 8 pancakes in a 6 X 8 inch pan: Whisk 1 cup chickpea flour, 2 Tablespoons olive oil, 1 teaspoon salt, and 1 cup water in a medium bowl. Let sit at least 10 minutes and up to 1 hour to let flour hydrate.
Wash the kale and shake the leaves dry. Stack them up and slice into strips that are about ½” wide. You can leave the stems on and slice right through them!
Mince or slice the garlic cloves. Wash the tomatoes. Slice the top stalks off of the fennel bulb and set aside. Slice the bulb in ½, then quarters. Remove the center core from each quarter. Then, slice into thin strips.
Heat a large pan (or even a pot) over medium heat and add about 2 Tablespoons of olive oil. When it’s hot, add the fennel and garlic. Season with a pinch of salt and cook, stirring, for about 4 minutes until they become tender. Next add the tomatoes and let them simmer for about 3 - 4 minutes until they start popping! At that time, add the kale. Sauté for about 2 minutes and add the harissa and the vinegar. Turn off the heat and stir in the butter, if using, until it’s all melted.
This topping can wait in the pan with no heat under it until you're ready to serve.
Meanwhile, make the pancakes. You can get these going while the topping is sautéing or wait until after if you prefer. You can use a 6 or 8” sauté pan - you can even use a 12” pan if you like but for serving you’ll cut them in ½. Nonstick or cast iron is helpful here.
Heat 1 - 2 Tablespoons oil (more for larger pans, less for smaller) in the pan over high until shimmering. Pour in about ⅓ cup of batter and tilt to evenly coat the pan to the edges. Let it cook for about 2 - 3 minutes until you can see that it’s dry and the edges are golden, so you can flip it. Use a spatula and flip! Cook the other side for 1 - 2 minutes. Remove this pancake to a pan.
Repeat with the remaining batter. Place them all in the oven for about 2 - 3 minutes to warm and fully cook through.
Plate a pancake or two per plate and top with veggie topping. Spoon yogurt over top to taste.
Leftover Soca pancakes are great at room temperature or warmed in the toaster oven. Try them for breakfast with an egg on top, or with almond butter and a drizzle of honey.