In a mixing bowl, combine the chickpea flour, pumpkin puree, water, olive oil, salt, and black pepper. Whisk until smooth and let it rest for 30 minutes.

Make the Eggplant Chutney

Peel and dice the eggplant, onion, and garlic. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until softened, then add the eggplant. Cook until the eggplant is soft.

Season the Chutney

Add cumin, coriander, vinegar, sugar, and salt to the eggplant mixture. Stir well and cook for an additional 5 minutes. Remove from heat and let it cool slightly.

Cook the Pancakes

In a non-stick skillet, heat a little olive oil over medium heat. Pour in a ladle of the pancake batter and cook for about 3-4 minutes on each side, until golden brown. Repeat with the remaining batter.

Sauté the Greens

In the same skillet, add a bit of olive oil and sauté the fresh greens until wilted. Season with salt to taste.

Serve

Serve the pumpkin socca pancakes topped with sautéed greens and a generous spoonful of eggplant chutney.