Socca (Chickpea Flatbread)

Socca (chickpea pancake) in a cast-iron skillet with herbs on top.

No ratings yet

Socca, a specialty of Nice, France, is a thin pancake made from chickpeas. This easy 4-ingredient homemade socca recipe bakes in a cast-iron pan until golden-brown.

Prep Time15

Cook Time5

Inactive Time30

Total Time50

Servings: appetizer servings

Calories: 232kcal

Author: Karishma Pradhan

Equipment

10-inch Cast Iron Skillet

Ingredients

For the socca

1 cup chickpea flour specifically garbanzo bean flour
½ teaspoon Diamond Crystal Kosher Salt or ¼ teaspoon Morton Kosher Salt or Sea Salt
⅛ teaspoon ground cumin
1 cup water
3 tablespoons extra-virgin olive oil divided
A pinch of black pepper

For the garlic yogurt

1 cup plain full-fat Greek yogurt or skyr
1 small garlic clove grated or finely minced
Salt and black pepper

For the herb salad

⅓ cup thinly sliced fennel
⅔ cup frisee or any textured greens, such as arugula or escarole
⅓ cup finely chopped herbs such as mint, parsley, basil, or dill
Squeeze of lemon juice
Salt and black pepper

US Customary - Metric

Instructions

Place a 10-inch cast iron skillet on an oven rack fitted in the top-third of the oven. Preheat the oven to 450°F/232°C.
Prepare the socca batter: Mix 1 cup chickpea flour, ½ teaspoon Diamond Crystal Kosher Salt, and ⅛ teaspoon ground cumin until combined. Slowly pour in 1 cup water, whisking constantly to prevent lumps. Stir in 2 tablespoons of olive oil and add a pinch of black pepper.
Cover batter and let rest for at least 30 minutes up to 12 hours; this helps the flour absorb the water and develop flavor.
Make the garlic yogurt: Whisk 1 cup plain full-fat Greek yogurt with 1 small garlic clove (grated), and season with salt and pepper.
Meanwhile, make the salad: Just before baking the socca, mix all salad ingredients in a bowl (⅓ cup thinly sliced fennel ⅔ cup frisee, and ⅓ cup finely chopped herbs) and season to taste with a squeeze of lemon juice, salt, and pepper. Set aside.
Note: If you're preparing this dish ahead of time, make the salad just before baking (or serving) the socca to prevent it from getting soggy.
Bake the socca: Switch the oven to the broiler setting on high.
Carefully remove the preheated skillet from the oven with an oven mitt or pot holder and swirl in the remaining 1 tablespoon of olive oil.
Pour the batter in an even layer, then immediately place it back in the oven. Broil for 4 - 6 minutes until blistered all over the top and browned on the bottom. You may need to rotate the skillet every couple of minutes for a more even blistering.
Remove socca from the oven, and cool slightly until warm but not hot. Slice socca into wedges, and serve with salad and garlic skyr.
Note: If your cast-iron pan is well worn and seasoned, the socca should not stick to the pan. Just to be safe, though, use a firm metal spatula to assist in removing the slices.

Video

Notes

This recipe serves 4 as an appetizer or 2 as an entree.

Storage and Reheating Instructions:

Socca: Leftover socca will last 1 - 2 days in the fridge. Reheat any leftover pieces by placing them on a baking sheet and reheating at 350°F/177°C for 5 -10 minutes until warmed through.

You can also freeze leftover slices by storing them in an airtight ziploc bag in the freezer for up to 1 month. Reheat in the oven at 350°F/177°C for 5 - 10 minutes until warmed through.

Herb salad: The herb salad will get soggy with time, so I recommend preparing it just before serving.

Garlic yogurt: The garlic yogurt will last 3 - 4 days in the fridge. I love serving leftover yogurt with kebabs, grilled fish, or spiced chickpeas.

Recipe adapted from David Lebovitz.

Nutrition