Ingredients

• 3/4 cup chickpea flour (garbanzo bean flour)
• 2 tablespoons plus 4 teaspoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 tablespoon extra-virgin olive oil
• 12 medium green beans, trimmed and cut into 1/2-inch pieces
• 1 stick celery, finely diced
• 1 large shallot, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• One 8-ounce bunch Tuscan or green kale, center stem removed if thick and leaves chopped into 1/2-inch pieces
• 1/2 cup white wine, such as pinot grigio
• 1/3 cup toasted pine nuts
• 1/3 cup raisins
• 1/2 cup low-fat Greek yogurt, at room temperature
• 1 teaspoon agave
• 1 teaspoon fresh lemon juice (from 1/2 small lemon)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

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Instructions

1. For the soccas: In a medium, bowl, whisk together the chickpea flour, 3/4 cup water, 2 tablespoons of the olive oil, the salt, cumin and coriander. In a 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the socca and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter.
2. For the filling: In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the green beans, celery, shallots, salt and pepper. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften. Add the kale and wine. Stir until the kale wilts, about 3 minutes. Stir in the pine nuts and raisins.
3. For the topping: In a small bowl, whisk together the yogurt, agave, lemon juice, coriander, cumin, salt and pepper until smooth.
4. To assemble, spoon the filling into the center of each socca. Roll up the socca like a jelly roll to encase the filling. Spoon the topping on top and serve.