Use your Thanksgiving leftovers to make a delicious and comforting fall chickpea scramble with rosemary socca flatbreads.
Preheat the oven to 450º F and heat a six-inch cast iron skillet inside the oven. In a mixing bowl, add chickpea flour and gradually stir in water until batter forms. Mix in oil, rosemary, and salt and pepper. Allow the batter to rest on the counter while the oven is heating. (The batter should be relatively thin and pourable, like the consistency of cream.)
Carefully remove hot cast iron skillet from the oven and pour half of the batter into the skillet (tilt to cover bottom of entire pan) before returning it to the oven. Bake until flatbread is browned on the edges, about 10-12 minutes (switch on the broiler for the final two minutes for extra browning).
Remove skillet from the oven and allow flatbread to cool slightly before using a spatula to remove it from the skillet and cooling on a plate or cooling rack. Slice into pieces and set aside.
Pour remaining batter in the skillet and repeat steps 2-3 above.
In the meantime, stir together chickpeas, sweet potato, Brussles sprouts, oil, vinegar, rosemary, and salt and pepper. Mash the mixture with a fork or masher until only some whole chickpeas remain. Heat in the microwave or over the stovetop before serving if desired.
Add cranberry sauce and tahini to blender container and blend on high until smooth. If the sauce is too thick, add water gradually (one tablespoon at a time) and pulse until the sauce is thin and pourable. (This sauce thickens over time.)
Spread chickpea scramble on flatbread, drizzle with cranberry tahini sauce, and sprinkle pomegranate arils on top.
To roast vegetables:
Preheat oven to 450º F.
Cut a sweet potato in half, pierce multiple times with a fork, and place on a baking sheet.
Halve Brussels sprouts and spread them cut side down on the other half of the baking sheet.
Drizzle with oil and salt and pepper, place in the oven, and roast until sweet potato is fork-tender and Brussels sprouts are browned on edges.
To make cranberry sauce:
In a small saucepan over medium heat, combine ½ cup cranberries, 2 tablespoons maple syrup, ½ tablespoon orange juice, and ¼ cup water.
Simmer until cranberries burst, about 10 minutes.