French Chickpea Crepe With Spinach and Sweet Potato Latkes

Ingredients

1 cup chickpea flour
1 cup water
2 tablespoons olive oil, plus more for baking
1/2 teaspoon salt
1 1/2 cups baby spinach
1 garlic clove, minced
1 sweet potato
1 teaspoon chipotle chili pepper
1/4 teaspoon sea salt
1 tablespoon olive oil or canola oil
1 teaspoon paprika
Pepper, to taste

Directions

1. Preheat the oven to 450°F.
2. Mix all of the socca ingredients in a bowl and set aside while you prepare the sweet potato latke, or for at least 5 minutes.
3. Peel the sweet potato and cut it into very long, thin strings, using a julienne peeler or with a potato peeler.
4. In a medium bowl, mix the potato, olive oil, chipotle chili pepper, and salt. Bake for 5-10 minutes. Don’t turn off the oven yet.
   In the meantime, heat 1 tablespoon olive oil, add minced garlic clove and baby spinach, and sauté for 3 minutes.
5. When ready to make socca, put an oven-safe 10-inch nonstick skillet in the oven to preheat.
6. Once the skillet is hot, carefully remove it from the oven. Pour in 2 tablespoons olive oil and swirl the the skillet to evenly distribute. Pour in the chickpea batter and return the skillet to the oven.
7. Cook for to 15-20 minutes, until the socca is set and the edges are browning and pulling away from the sides of the pan.
8. Top soccas with ajvar, spinach, and sweet potato latke.