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Chickpea pancake (socca) with curried crispy chickpeas, fried egg, sauteéd garlicky pea shoots, dressed with lots of lemon and olive oil. Satisfying enough for lunch or dinner, or even as a savory breakfast dish.
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Chickpeas: drain and rinse a 15 oz. can of chickpeas. Pat dry and toss with salt and 1 tsp of curry powder. In a carbon steel pan, heat up some olive oil on med-low, add the chickpeas, and cook for about 10+ min, tossing occasionally, adding more oil if needed. Cook the chickpeas low and slow so they dry and crisp up a bit without burning. Meanwhile, sauté some pea shoots (or your favorite greens) with a minced garlic and make the chickpea pancakes.
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Chickpea pancake, slightly adapted from @moroccochris’s recipe (makes 2): Whisk ½ cup chickpea flour with ½ tsp. turmeric + curry powder each, ½ cup water, and 1 Tbsp olive oil. Let sit for at least 15 minutes. Heat olive oil over med-high in a nonstick or cast iron pan, add half of the pancake batter and tilt skillet so it spreads out into a relatively thin pancake. Cook until golden underneath, about 2-3 minutes. Carefully flip and cook the other side for about a minute more. Transfer to a serving plate and repeat with the remaining batter.
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When chickpeas are golden and somewhat crisped, top onto the chickpea pancakes, add on the sautéed pea shoots, pea shoot fronds, scallion, fried egg, drizzle on with lots of lemon juice and olive oil. Season with salt + pepper and chili pepper flakes. #f52eggs
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