This recipe came out of no where on a Sunday night when I had barely any groceries. The depth of flavours were too good not to share. Socca is always a pantry staple go to for me. It's so simple and a great alternative to naan bread or pita. It's dippable and filling without being heavy. Bonus it's gluten free and made from just chickpea flour and water!
2 tbsp olive, avocado, or coconut oil
1 onion, chopped
2 garlic cloves, minced
1-2 tbsp harissa paste
2-3 large carrots, chopped
4 potatoes, chopped
2 parsnips or 1 large sweet potato
1 tsp cumin
2 tsp coriander
1 tsp paprika
1 tbsp tomato paste
1 can coconut milk, full fat
1/2 chili pepper, minced or 1/2 tsp chili flakes (optional, for spice)
1 tbsp honey
1/2 lemon, juiced
1 cup cilantro, minced
1-2 cups water
Salt and freshly ground black pepper to taste
Minced fresh chili pepper (optional for extra spice)
Steamed basmati, jasmine or brown rice
Pre heat a large pot over medium heat. Add oil and onion. Cook, stirring often until softened. About 5 minutes. Add your paprika, cumin, corriander, and chili flakes, Bloom your spices for a moment. Add chopped veg, garlic, tomato paste, and harissa paste. Cook, stirring often for another 2 minutes or so. Season with salt and pepper. Drizzle in honey and stir. Pour in your can of coconut milk and 1-2 cups of water. You want the liquid to just be covering your veggies. You can always add more water later. Cover and cook on medium-low heat until vegetables are tender, about 20 minutes. stirring occasionally. Turn off heat and stir in lemon juice and minced cilantro. Taste for seasoning.
To plate, divide among bowls with rice. Garnish with cilantro, chili peppers, and serve with a few pieces of socca.
Feel free to use any vegetables you have on hand that you want to get rid of.
This would be really good with chicken thighs simmered in the sauce with the veggies. Sear separately then add when you add your coconut milk and water.