Step 1

1 Prepare the socca batter: In the pitcher of a blender, combine the greens, water, olive oil, salt and the za’atar or other spice, if using

Step 2

2 Blend on high until smooth and very green, about 1 minute, stopping to scrape down the sides of the blender jar as needed

Step 3

3 Add the chickpea flour and blend on high until incorporated, about 2 minutes

Step 4

4 Set aside to rest while you prepare the antipasti

Step 5

5 (The batter may be prepared and refrigerated up to 8 hours in advance

Step 6

6 )

Step 7

7 When you’re ready to make the socca, prepare the accompaniments: Cut the cheese into wedges or break it into bite-size pieces

Step 8

8 Rinse the outside of the can of anchovies and pry it open for serving

Step 9

9 Halve the roasted bell peppers lengthwise and transfer to a small serving bowl

Step 10

10 Place the small pickled peppers and olives in separate serving bowls or ramekins

Step 11

11 Transfer all to a serving plate or platter, if desired

Step 12

12 Heat an 8- or 10-inch skillet, preferably nonstick or cast-iron, over high heat

Step 13

13 Add about 2 teaspoons of olive oil

Step 14

14 Once the oil shimmers, pour about 1/2 cup of socca batter into the pan and, using the back of a ladle or spoon, spread the batter across the bottom of the pan

Step 15

15 Cook until the edges start to brown and crisp, about 2 minutes

Step 16

16 Using a large spatula, flip the socca, and cook on the other side until lightly browned, another 2 minutes

Step 17

17 Repeat with the remaining batter, adding more oil as needed, to make 4 soccas

Step 18

18 Serve soccas hot, family style, with the accompaniments on the side