Today's dinner — a riff on this easy BA recipe for socca with chickpea and fennel, since I had cooked RG chickpeas that needed to be used.
Didn't have kale, which led me to take greater liberties — swapped it out for a bit of escarole and browned onion in the chickpea salad, and couldn't resist throwing in some smoked paprika. I had some romanesco that I'd kind of neglected, so I salvaged what I had and roasted it fairly dark. Served the two together with the sauce on top. Garnished with sesame seeds and a sprinkling of urfa.
Terrible photo, I know, but at least I actually remembered to take one!
