Tasty as a side or compliment to any meat dish, your guests will love this fig recipe!
½ cup chickpea flour
¾ cup water
Seal salt and pepper to taste
1 teaspoon fresh parsley, finely chopped
2 tablespoons olive oil
1 tablespoons olive oil
4-5 scallions, thinly sliced
10-12 fresh figs, halved, skin on
½ cup walnuts
1-2 tablespoons balsamic vinegar
Sea salt and pepper to taste
Greek honey for drizzling
For the socca, whisk together all of the socca ingredients and one tablespoon of olive oil in a bowl. Preheat the oven to 450 degrees F. Place a small cast-iron skillet in the oven during the preheating time. Remove it and add the remaining oil to the pan, coating the entire bottom. Pour the batter into the skillet, tilting to ensure even distribution. Bake for 8-10 minutes. Remove by sliding onto a plate. Set aside.
Pour one tablespoon of olive oil into the skillet. Add scallions and roast for 10 minutes. Reduce the oven to 400 degrees F and add the walnuts and figs. Drizzle with the vinegar. Stir to combine and sprinkle with salt and pepper. Roast for about 10 minutes until the figs begin to caramelize.
When done, top socca with the figs and drizzle with honey.