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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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