One of my favorite dishes and part of a recent homework assignment with the Natural Kitchen Cooking School was this layered Chickpea Socca with House Marinara entree. For those not familiar with it, socca is a French bread hailing from Nice, that is naturally gluten-free (as it’s made with chickpea flour). This was almost reminiscent of a lasagna, but much fancier and more visually appealing. The layered dish consisted of a homemade marinara sauce, socca crepes, a white bean puree (I used navy beans), sautéed greens (I used collards), and caramelized leeks. The alternating layers with different mouth feels and flavors, made for an almost exotic and intriguing dinner experience. I have not had anything else quite like it and I can see making this again in the future with variations of toppings and fillings. While we initially had it somewhere between lukewarm and hot for dinner, my husband ate the leftovers cold for lunch the next day and was still pleased with the taste.
Overall, I’d rate this dish as 4 1/2 out of 5 carrots on the veganlicious scale!
2 responses to “Chickpea Socca with House Marinara”
Oh wow, this dish looks especially good. What fun homework! Are you training to be a professional chef or just improve your skills? I’m looking into chef training and I came across the natural kitchen cooking school. It is significantly cheaper than other courses but perhaps less comprehensive? I’d really appreciate you sharing your thoughts. Thank you