For over 30 years, DC Central Kitchen’s Culinary Job Training program has helped more than 2,000 people launch culinary careers. The program offers culinary education, career readiness, and internships for adults facing employment barriers and young adults not in school or working. Graduates go on to work across Washington, DC’s culinary industry — in restaurants, hotels, hospitals, schools, and more.
Ingredients
- ½ cup maple syrup
- ¼ cup rice wine
- ½ cup freshly squeezed orange juice
- 1-inch piece fresh ginger, peeled and cut into chunks
- 4 cloves of garlic, cut in half
- 2 teaspoons red chili flakes, optional
- 2 slightly firm peaches
- Sunflower oil
- 1 teaspoon ground fenugreek
- Fine sea salt
- 1 cup chickpea flour
- 1 ½ to 2 cups warm water
- Extra virgin olive oil
- 1 cup thinly sliced sungold tomatoes
- ½ cup whole milk ricotta
- 6 fresh basil leaves, chiffonade
Method
- To make the syrup, in a large saucepan, combine the maple syrup, rice wine, orange juice, ginger, garlic, and the chili flakes, if using. Bring to a boil and then reduce the heat and gently simmer until reduced by about half and has a syrup-like consistency, 20 to 30 minutes. Strain into a small bowl or pitcher.
- Preheat a charcoal or gas grill to medium to medium-high heat. Alternatively, you can use a grill pan.
- Remove the stone from the peach and slice into wedges. Toss in a bowl with a generous drizzle of sunflower oil, the fenugreek powder, and a pinch of salt. Grill until the peaches soften and prominent grill marks are visible, 4 to 6 minutes per side. Return to the bowl while preparing the socca.
- Place the chickpea flour in a large bowl. Stream in the warm water while whisking until the batter has the texture of heavy cream. Add in a glug of olive oil (about 2 tablespoons) and a generous pinch of salt. Let the batter rest for 20 minutes.
- Preheat the broiler, positioning the rack about 4-inches from the element.
- Heat a medium nonstick skillet over medium-high. Add 2 tablespoons of olive oil and heat until the oil ripples and just begins to smoke. Add in a ladle full, about ¾ cup, of batter and swirl the pan until it coats the bottom in an even layer. Cook until the batter sets and is firm, about 5 minutes, then lift up the edge and look for a golden brown color. Transfer to the broiler and toast the top, keeping a watchful eye, until the top is also golden brown and crisp. Remove from the oven and invert onto a platter or large plate. Repeat to make a second socca.
- Top the two socca with the grilled peaches, sungold tomato slices, and spoonfuls of the ricotta. Generously drizzle maple-orange juice syrup over the top, and garnish with the basil.
Socca are thin, crispy chickpea pancakes that comes together very quickly making them the perfect vehicle for a variety of toppings. When stone fruit is at the market, I choose ripe, but still firm peaches and grill them, along with bright sungold tomatoes and a drizzle of my maple-orange juice syrup with a kick! I like heat in my sweet and a little bit sour syrup, but you can use less or eliminate altogether.