Another Tribute to Giada – Soccas with Kale and Cranberries

If you’ve read my posts before, you may have noticed that I did a remake of a Giada De Laurentiis’ Apricot Oat Bars. Well, I’m back at it again with a version of her Soccas with Kale and Raisins. The healthy, clean eating bandwagon is getting pretty full, but if there’s one person I want on it – it’s Giada!

Soccas, also known as Farinata or cecina, are a thin, unleavened pancake made with chickpea flour originating in Italia. In other words, a great gluten-free substitution for bread! This dish is vegetarian and vegan friendly and you’ll get your protein from the garbanzo bean flour soccas.

Soccas with Kale and Cranberriescourtesy of Giada De Laurentiis

3/4 Cup Chickpea Flour (Garbanzo Bean Flour)
3/4 Cup Water
2 Tablespoons, plus 4 teaspoons Olive Oil
1/2 teaspoon Sea Salt
1/2 teaspoon Ground Cumin
1/4 teaspoon Ground Coriander

1 Tablespoon Olive Oil
12 Medium Green Beans, trimmed and cut into 1/2-inch pieces
1 Stick Celery, finely diced
1 Large Shallot, minced
1/2 teaspoon Sea Salt
1/4 teaspoon Black Pepper
One Bunch Kale, center removed and chopped into bite size pieces
1/2 Cup White Wine (Pinot Grigio)
1/3 Cup Toasted Pine Nuts
1/3 Cup Cranberries

Topping: (I failed to remember to pick up Greek Yogurt at the store, but I highly suggest using this – looked delicious)
1/2 Cup Low-Fat Greek Yogurt
1 teaspoon Agave
1 teaspoon Fresh Lemon Juice (1/2 Lemon)
1/2 teaspoon Ground Coriander
1/2 teaspoon Ground Cumin
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper


Soccas: In medium bowl, whisk together the chickpea flour, water, 2 Tablespoons olive oil, sea salt, cumin and coriander. In a small nonstick skillet, heat 1 teaspoon of the oil over medium high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan to coat the bottom of the pan with the batter. Cook until the underside edges turn golden, about 3 minutes. Flip the socca with a spatula and continue to cook on the other side another 3 minutes. Repeat with the remaining


Filling: In a 12-inch nonstick skillet, heat the oil over medium heat. Add the green beans, celery, shallots, salt and pepper. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften. Add the kale and wine. Stir until the kale wilts, about 3 minutes. Stir in the pine nuts and cranberries.

Topping: In a small bowl, whisk together the yogurt, agave, lemon juice, coriander, cumin, salt and pepper until smooth.

Assemble by spooning the filling into the center of each socca. Roll up the socca to encase the filling (or fold it over like a taco!). Spoon the topping on top and serve.

Any other gluten-free bread substitutes to share??


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