Socca (Chickpea Pancakes) with Scapes & Greens

1 cup chickpea flour

1 tablespoon fresh rosemary or oregano, chopped

1 teaspoon salt

1 teaspoon freshly ground black pepper

1¼ cup cold water

2 tablespoons olive oil

2 tablespoons plus 8 teaspoons olive oil, divided

4 to 6 garlic scapes, thinly sliced

1 bunch chard, stems chopped separately and leaves thinly sliced

1 bunch kale, destemmed and thinly sliced

4 oz sharp cheddar, coarsely grated

2 teaspoons hot sauce, plus more for serving

Plain greek yogurt (for serving)

Kosher salt

Preheat oven to 350°F. Whisk chickpea flour, rosemary or oregano, salt, pepper, and cold water in a small bowl. Whisk in 2 tablespoons olive oil. Let sit at least 10 minutes or up to 1 hour.

Meanwhile, heat 2 tablespoons of oil in a large non-stick or cast iron skillet over medium-high. Add garlic scapes and cook, tossing occasionally, until slightly softened and lightly browned, about 3 minutes. Add chard stems and a pinch of salt and cook 3 minutes more. Add kale and chard leaves and cook until tender, another 3 minutes. Stir in hot sauce and season with salt and pepper to taste. Transfer to a medium bowl and wipe out skillet.

Return skillet to heat and add 1 teaspoon oil. Pour ¼ cup batter into center of skillet and swirl to form a thin 6 to 7-inch-diameter pancake. Cook until well browned underneath and crispy around the edges, about 2 minutes. Flip pancake and cook just until second side is lightly browned, about 1 minute. Transfer to a rimmed baking sheet. Repeat process with remaining batter and 1 teaspoon of oil each time to make 8 pancakes total. Divide cooked greens between 4 of the pancakes, top with the cheese, and then cover with the remaining 4 pancakes. Bake until cheese is melted, 6–8 minutes. Cut into wedges and serve topped with yogurt and more hot sauce.