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Socca Stack square

Vegan Socca Stacks

Dianne
Layered with savory chickpea crepes, white bean puree, and vegetables, these vegan socca stacks are the perfect meal for date night and dinner parties.
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Prep Time 30 minutes
Cook Time 20 minutes
resting time 1 hour
Course Main Course
Cuisine American
Servings 4 servings
Calories 445 kcal

Ingredients
  

For the Socca

  • 2 cups chickpea flour
  • 1 tablespoon all-purpose seasoning (I like Trader Joe's 21 Seasoning Salute)
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 ½ cups warm water

For the White Bean Puree

  • 2 15-ounce cans cannellini beans drained and rinsed
  • 4 cloves garlic minced
  • ½ teaspoon sea salt
  • ½ cup vegetable stock

For the Filling

  • 1 teaspoon neutral-flavored vegetable oil
  • 2 leeks cleaned and chopped
  • 1 bunch kale stems removed, leaves coarsely chopped
  • 2 teaspoons lemon juice

For the Socca Stacks

  • 1 cup marinara sauce warmed
  • parsley for garnish, optional

Instructions
 

Make the Socca

  • Combine the chickpea flour, herbs, salt, and pepper together in a medium bowl. Whisk in the water, cover, and allow to rest for an hour.
  • Preheat your oven to 450° and line a 9 x 13-inch baking sheet or dish with parchment paper.
  • Give the chickpea flour mixture another whisk and then pour it onto the baking sheet.
  • Bake for 15-20 minutes or until it has set and begins to crisp.
  • Cut the socca into 12 3-inch squares.

Make the White Bean Puree

  • Blend the beans, garlic, sea salt, and stock until smooth in a food processor or blender.

Cook the Vegetables

  • Heat the oil in a pan over medium-high heat. Cook the leeks until they begin to brown, about 10 minutes.
  • Add the kale and continue to cook until it wilts, about 5 more minutes. Remove from the heat and then mix in the lemon juice.

Assemble the Socca Stacks

  • Spoon ¼ cup of the marinara on a plate or in a shallow bowl. Place one of the socca slices onto of the marinara, and spoon on a few tablespoons of the white bean puree. Top with some of the kale.
  • Place another socca slice onto top of the greens and then layer on more white bean puree and greens. Place another socca slice on top, and garnish with parsley, if using.
  • Repeat with the remaining ingredients to make 4 stacks in total.