Southwestern Socca

The Ultimate Snack Upgrade

Cheese and crackers? Sure, they’re fine... but let’s be honest, sometimes they’re just a little predictable. I love keeping a few go-to snacks on hand for those spontaneous meet-ups—friends stopping by for a quick drink, or a weekend afternoon catch-up where we strategize how we’ll split our lottery winnings.

I like to stay prepared for any cocktail-party pop-up moment. I keep a stash of goodies: tinned fish, pickled veggies, cured meats, and more. Because really, don’t most people love standing around, snacking, and chatting more than sitting down for a formal meal?

Socca is the perfect casual snack! Made with chickpea flour and sliced into bite-sized squares, it’s got a crispy, golden olive-oil crust that pairs effortlessly with a drink. This one’s got a Southwestern twist: roasted green chilies, pine nuts, and leeks in place of the fried sage and olives like the one I used to get in North Beach in San Francisco. In the summer, I make it on the grill; in winter, I finish it off in the oven.

Pair this with a fresh take on the Chimayó cocktail, and you've got yourself an impromptu soiree in the making. The classic Chimayó cocktail served at Rancho de Chimayó, mixes unfiltered apple juice, crème de cassis, lemon juice, and tequila, but I found it a bit too sweet. My updated version leans on smoky mezcal and bright lime juice for a refreshing twist.

Ingredients:

For the Batter:

• 1 cup chickpea flour

• 1/8 tsp cumin

• 1 tsp salt

• 1 tsp black pepper

• 1 cup water

• 3 tbsp olive oil

Toppings:

• Roasted chiles, sliced thin

• Pine nuts

• Sautéed leeks

Instructions

1. In a blender, combine the chickpea flour, cumin, salt, black pepper, water, and olive oil. Blend until smooth.

2. Let the batter rest for 2 hours at room temperature or refrigerate for up to 2 days.

3. Preheat the oven to 450°F (230°C).

4. Heat a 9-inch oven-safe non-stick skillet with a bit of olive oil over medium-high

heat.

5. When the skillet is hot, pour in the socca batter, tilting the pan to spread it evenly.

6. Dot the surface with roasted chiles, pine nuts, and sautéed leeks.

7. Transfer the skillet to the oven and bake for about 10-15 minutes, or until the socca is set and golden.

8. Slide onto a cutting board and cut into squares.

Serve warm and enjoy!