Soccas with Kale and Raisins

Ingredients

• 1 teaspoon agave nectar 
• 0.3 teaspoon pepper black freshly ground
• 1 stick celery diced finely
• 0.8 cup bob's mill garbanzo bean flour garbanzo bean flour
• 12 medium green beans trimmed cut into 1/2-inch pieces
• 0.3 teaspoon ground coriander 
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 8 ounce kale green thick chopped
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 1 teaspoon juice of lemon fresh from
• 0.5 cup greek yogurt low-fat at room temperature
• 1 tablespoon olive oil extra-virgin
• 2 tablespoons olive oil extra-virgin
• 0.3 cup pinenuts toasted
• 0.3 cup raisins 
• 1 large shallots minced
• 0.5 cup white wine such as pinot grigio

Equipment

• bowl
• frying pan
• whisk
• baking spatula

Directions

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.
2. 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.
3. For the filling: In a 12-inch nonstick skillet, heat the oil over medium-high heat.
4. Add the green beans, celery, shallots, salt and pepper. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.
5. Add the kale and wine. Stir until the kale wilts, about 3 minutes. Stir in the pine nuts and raisins.
6. For the topping: In a small bowl, whisk together the yogurt, agave, lemon juice, coriander, cumin, salt and pepper until smooth.
7. To assemble, spoon the filling into the center of each socca.
8. Roll up the socca like a jelly roll to encase the filling. Spoon the topping on top and serve.