Jessica Koslow, award-winning chef of L.A.’s Sqirl, has a cookbook out that will edge you ever closer to culinary nirvana. Whether you’re vegan, vegetarian or dedicated omnivore, you’ll find vibrant, creative recipes incorporating healthful, whole foods for any craving. Pick up a copy and a can of chickpeas and cook like a Californian. We think the Sqirl socca recipe is one of the best around.

Since Sqirl is open for breakfast and lunch, the majority of our customers order one dish, not an appetizer followed by an entrée and a cheese course. So we are always trying to come up with ways to create a single dish that really satisfies. This socca pancake stemmed from that quest. It’s traditional in that it is a flat pancake made of gluten-free chickpea flour, but it’s also not so traditional in that it is filled with lots of vegetables and topped with greens and creamy labneh.

NOTE ON THE WINTER SQUASH

You can use any kind of winter squash that you like. We usually go for kabocha. If you’re having a hard time grating the squash on one of those handheld box graters, try cut­ting the squash into 2-inch (5-cm) pieces and then shredding them in a food processor.

WANT TO MAKE IT HEARTIER?

Add a fried egg on top.

SPICE UP THE LABNEH

Have fun with the seasoning. Try mixing in ras el hanout or za’atar.

Reprinted with permission from Everything I Want to Eat