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Spinach and Pea Pesto Socca

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A crisp and golden chickpea socca topped with a vibrant spinach and pea pesto, offering a fresh, flavorful, and naturally gluten-free dish.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

  • 1 cup chickpea flour
  • 1 cup water
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup fresh spinach leaves
  • 1 cup green peas (fresh or thawed frozen)
  • 1/4 cup fresh basil leaves
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 small garlic clove
  • 1/4 teaspoon salt
  • 2 tablespoons grated parmesan cheese (optional)

Instructions

  1. In a bowl, whisk chickpea flour, water, olive oil, salt, and black pepper until smooth. Let rest for 30 minutes.
  2. Preheat oven to 220°C (425°F) with a cast iron skillet inside.
  3. Carefully remove the hot pan, add oil, and pour in the batter, spreading evenly.
  4. Bake for 20–25 minutes until edges are crisp and top is set.
  5. Blend spinach, peas, basil, olive oil, lemon juice, garlic, salt, and parmesan (if using) until smooth.
  6. Remove socca from oven and cool slightly.
  7. Spread pesto evenly over the socca.
  8. Slice and serve warm.

Notes

  • Top with cherry tomatoes or roasted vegetables for added flavor.
  • Swap basil with parsley or mint for variation.
  • Keep pesto separate when storing for best freshness.
  • Reheat socca in the oven or skillet to retain crispness.
  • Make it vegan by omitting parmesan or using a plant-based alternative.
  • Add spices like cumin or paprika to the batter for extra flavor.

Nutrition

Find it online: https://savorymomskitchen.com/spinach-and-pea-pesto-socca/