Name: Chickpea Crepes (Socca) With Eggplant and Lamb
Cook time: 45 minutes
Total time: 45 minutes
Yield: Serves 4
Ingredients: 2 1/4 cups chickpea flour; 1/4 cup plain yogurt, plus more for serving; 2 1/2 teaspoons kosher salt, divided; 3 tablespoons plus 1 teaspoon olive oil, divided; 1/2 pound ground lamb; 1 1/2 teaspoons ground cumin; 1/4 teaspoon crushed red pepper flakes; 1 (1-pound) eggplant, cut into 1" cubes; 3 garlic cloves, thinly sliced; 1/4 cup golden raisins; 1/4 cup red wine; 1 (15-ounce) can diced tomatoes; 1/4 cup toasted pine nuts; Baby greens, such as arugula, kale, or spinach, and lemon wedges (for serving)

Image may contain Dish Food Meal and Plant

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant “tacos.” Top them off with your favorite baby greens for a well-rounded dinner.

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