Chickpea Fava Socca / with Chili Roasted Carrots / & Saffron Labneh

Recipe by Sara Ahmed

Photo by Sara Ahmed

Socca Batter Ingredients

• 1 cup Garbanzo/fava bean flour

• 1 Tbsp Fresh herbs (optional)

• 2-3 Tbsp Extra Virgin Olive Oil

• ½ tsp Cumin, ground

• 1 tsp Sea Salt 

• 1 cup H2O

Lebneh Ingredients

• ½ cup Labneh 

• Maldon Sea Salt

• Small Pinch of Saffron

• 1 Tbsp boiling water

Carrots Ingredients:

• 1 bunch Rainbow carrots

• 2 Tbsp Olive oil

• ½ tsp Chili Powder

• 1 tsp Sea Salt

1. Preheat oven to 400 degrees. Slice carrots into ½ inch thick rounds, toss with olive oil, chili powder, and sea salt. Roast in the oven for 12-20 minutes until crispy and tender.

2. While the carrots roast, steep saffron in the boiled water for a few minutes. Once it cools lightly mix it with labneh and season with sea salt. Gather all socca ingredients in a blender or bowl. Mix to combine. Cook the batter like pancakes in a skillet on medium heat with a little bit of olive oil. Flip after edges begin to crisp up, then keep warm for serving.

3. Build your plate by topping socca with saffron labneh and roasted carrots. Feel free to garnish with fresh herbs and greens.