Smoky Paprika Red Cabbage Butter Bean Socca Strips with Horseradish Pear Yogurt

Smoky Paprika Red Cabbage Butter Bean Socca Strips with Horseradish Pear Yogurt 🌿🍐 This is a crisp-edged vegetarian sharing plate built around warm chickpea socca, glossy roasted red cabbage, creamy butter beans and a cold yogurt that tastes sharp, sweet and fresh. The socca should be thin enough to slice into sturdy strips, with browned edges and a tender middle. The cabbage roasts until jammy but still textured, while pear and horseradish make the yogurt feel bright instead of heavy. ✨ Yield: 3-4 servings Time: about 55 minutes, plus 20 minutes resting batter Ingredients For the socca: - 1 cup chickpea flour - 1 cup water - 2 tablespoons olive oil, plus more for the tray - 1/2 teaspoon fine salt - 1/4 teaspoon black pepper - 1/2 teaspoon smoked paprika - 1 small garlic clove, finely grated For the cabbage and beans: - 1/2 medium red cabbage, finely sliced into ribbons - 1 x 400 g tin butter beans, drained, rinsed and patted dry - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - 1 teaspoon honey or maple syrup - 1 tablespoon lemon juice - 1/2 teaspoon fine salt, plus more to taste - Black pepper, to taste For the horseradish pear yogurt: - 3/4 cup thick Greek yogurt - 1/2 firm ripe pear, coarsely grated and squeezed lightly - 1-2 teaspoons prepared horseradish, to taste - 1 tablespoon lemon juice - 1 teaspoon olive oil - 2 tablespoons chopped parsley - Salt and black pepper, to taste To finish: - Toasted breadcrumbs or crushed toasted seeds - Extra parsley - Lemon wedges - A little olive oil Method 1. Make the socca batter. Whisk chickpea flour, water, olive oil, salt, pepper, smoked paprika and grated garlic until smooth. Let it rest for 20 minutes so the flour hydrates and the finished strips slice cleanly. 2. Roast the cabbage. Heat the oven to 220C / 425F. Toss the sliced red cabbage with olive oil, smoked paprika, cumin, honey or maple, lemon juice, salt and black pepper. Spread on a tray and roast for 18-22 minutes, turning once, until the edges are glossy, lightly charred and still juicy. 3. Warm the butter beans. Pat the beans dry, then fold them through the hot cabbage for the last 6-8 minutes of roasting. They should heat through and catch a little colour without drying out. 4. Bake the socca. Oil a shallow metal tray or ovenproof skillet well and heat it in the oven for 5 minutes. Pour in the rested batter, tilt to spread, then bake for 12-15 minutes until set and starting to brown at the edges. 5. Top and crisp. Scatter the roasted cabbage and butter beans over the socca. Return to the oven for 6-8 minutes, until the base is firm, the edges are crisp and the topping smells smoky and sweet. 6. Mix the yogurt. Stir Greek yogurt with grated pear, horseradish, lemon juice, olive oil, parsley, salt and pepper. Start with less horseradish and add more until it tastes lively but not harsh. Keep the yogurt cold and thick. 🍐 7. Slice and serve. Let the socca stand for 5 minutes, then cut into strips. Finish with toasted crumbs or seeds, parsley, lemon and a little olive oil. Spoon the cold horseradish pear yogurt over the top or serve it on the side for dipping. Serving and storage notes: - Best served warm, when the socca edges are still crisp and the yogurt is cold. - Add salad leaves, cucumber or roasted tomatoes to turn it into a bigger lunch. - Store leftover socca and cabbage separately from the yogurt for up to 2 days. - Re-crisp the socca strips in a hot oven or dry skillet; do not microwave if you want the edges to stay crisp. Save this one for a smoky, bright vegetarian plate that feels special without being fussy. 🌿 Tasteloom.club - easy recipes for everyday cravings