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Socca with sautéed chard and parmesan

Ingredients

• Socca
• 1 cup chickpea flour
• 1 cup water
• 1 1/2 tablespoons olive oil + additional oil for cooking
• 1/2 teaspoon salt
• 1 clove garlic, minced
• Sautéed Chard
• 1 tablespoon olive oil
• 1 (8-ounce) bunch rainbow chard, stems sliced and leaves chopped
• 2 cloves garlic, sliced
• 1/4 cup golden raisins
• 2 tablespoons toasted pine nuts
• 2 teaspoons balsamic vinegar
• Salt and pepper to taste
• 3 tablespoons shredded Parmesan cheese
• Extra-virgin olive oil, for drizzling (if desired)

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