Hummus sukata with tomato and turnip

Looking for a vegan-friendly brunch that can double as a nightly dinner? Enter this eggless veggie-filled frittata inspired by the crisp Ligurian chickpea pie known as soca.

The dish is featured in an upcoming cookbook by Kristen Miglior, founding editor of Food52, “Food52 Simply Genius: Recipes for Beginners, Busy Chefs, and Curious People” (Ten Speed ​​Press, $35). Go Get Em Tiger, Chickpea Soccata is a Los Angeles cafe staple and was first developed by the restaurant’s former executive chef, Rhea Dolly Barbosa. This recipe, made with turnip and cherry tomatoes, was adapted by Genevieve Ko for the Los Angeles Times and included in the Food 52 collection.

Bake it the night before serving, then put it in the fridge to set overnight, says Miglior. In the morning, cut it into slices, tray it like French bread and serve with a green salad. The baked loaf can be refrigerated in an airtight container or on a covered baking tray for up to three days.

Food52 Simply Genius will be released on September 27.

Hummus sukata with tomato and turnip

Serves 4 to 6

Ingredients

Olive oil or non-stick cooking spray

3⁄4 cup extra virgin olive oil, divided use

6 medium or 3 shallots, thinly sliced

1 14 teaspoons sea salt, plus more to taste

1 bunch Tuscan cabbage, stems and leaves removed, cut into 1-inch pieces

1 cherry tomato, cut in half

Freshly ground black pepper

1 12 cups chickpea flour

1 3/4 cup water

directione

The night before, get ready to bake: Preheat oven to 350 degrees with a rack in the middle. Coat the inside of a 9″ x 5″ baking tray with olive oil or non-stick cooking spray. Line the pan with ropes of parchment paper, so that the paper extends up slightly over the long sides of the pan (this will make it easier to lift the krata out). parchment grease.

Cooking the vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add shallots and a pinch of salt and cook, stirring frequently with a wooden spoon, until soft and golden, 7 to 9 minutes. Raise the heat to medium and add the turnip and a pinch of salt. Cook, stirring frequently, until wilted, 2 to 3 minutes. Remove the mixture from the heat, add the tomatoes, a pinch of salt and a pinch of ground pepper, and stir until the mixture is homogeneous. Taste and adjust salt and pepper to taste – it should be pleasantly salty. Scrape into prepared loaf pan and distribute evenly.

Make the mixture: In a large bowl, whisk together chickpea flour and 1 1⁄4 teaspoon sea salt. Add 12 cups of olive oil and mix well. Add the water, 1/4 cup at a time, and beat well after each addition to smooth the mixture—it will look like pancake batter. Slowly pour the mixture into the skillet over the vegetables. Tap the pan on the counter to blast any air bubbles, then cover it tightly with aluminum foil.