By JIM WILLIS
Red Bank’s vegan stronghold, Good Karma Café, ran a dinner special recently that caught PieHole’s eye.
A post on Facebook read: Chickpea Socca, layers of golden chickpea crepes filled with a garlic white bean puree and sautéed dark greens. Topped with caramelized leeks and a zesty marinara sauce.
Socca, for the uninitiated, is a crispy pancake made from a chickpea batter. A common street food hailing from southern France, it’s humble and incredibly easy to make.
In Italy it’s called farinita or cecina. In India you’ll find pudla. Each culture has its own unique spin, and PieHole has tried a lot of them. But never before had we seen it presented in layers, like a lasagna. So we hopped over to East Front Street to sit down with Good Karma owner/chef Gail Doherty to learn a bit more about her unique spin on this dish.