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Chickpea Socca

Sort of a crispy-edged thin pancake or thicker crepe, chickpea socca tastes sweet and nutty, well, like chickpeas. Which makes sense, since the batter is basically chickpea flour, olive oil and water. I’ve wanted to try my hand at socca for a long time, ever since tasting the rounds as a snack, hot off the griddle at an outdoor market in France.

Chickpea Socca

With homemade socca on the mind, I bought a bag of chickpea flour, aka garbanzo bean flour. Then it sat in the pantry unused, for I’m not telling you how long. I needed a kick in the socca-cooking butt. Thank you Gina Hamshaw for the push–for including a socca recipe in your new vegan cookbook!

Mixing chickpea socca

Socca is super-simple to make, perfect for last-minute Letty, and anyone who, like me, operates on short notice. You whisk together just 5 ingredients, the gluten-free bean flour, olive oil, salt, pepper and water. In this recipe the batter bakes in a hot cast-iron skillet, in a hot oven. Five minutes to mix, 10 minutes to rest, and 20 minutes to bake.

Gina Hamshaw’s gorgeous cookbook, Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen, will get anyone, not just me, into the kitchen. I’ve made 4 other flavorful recipes in the book, and earmarked a half-dozen more. Tempting photos illustrate each and every recipe in the cookbook–just looking at the ganache-frosted chocolate cake, you feel the chocolate melting on your tongue.

10 vegan desserts! As with the drool-worthy cake, sweets in this cookbook that need something “buttery”, for mouth-feel and baking success, use coconut oil and nuts–instead of one of those butter substitutes. Half of the desserts include sugar; the rest are naturally sweetened with fruit, dates, or maple syrup. For a sweet-savory dessert, Hamshaw suggests topping socca with fresh fruit, compote, or jam.

plated Chickpea Socca

This cookbook got my socca started. Fast and easy, I’ve been cranking out the chickpea socca–3 bags of garbanzo bean flour so far. Next is turning socca into gluten-free pizza crust loaded with ever-changing toppings, same topping you would put on homemade whole wheat pizza crust. I want to make socca tacos too–the flatbread circles are quite bendable, so you can fold them in half and stuff them.

The cool thing is that many people don’t know about socca, so you can get the conversation going by serving it in wedges, with dollops of something tasty on top. Author Hamshaw’s favorite socca toppings include avocado, garlicky sautéed greens and salty olive tapenade. I did just that, to rave reviews.

May this recipe get you in the kitchen to cook something delicious, especially chickpea socca!

Food52 Vegan cookbook cover-- Chickpea Socca

Chickpea Socca recipe notes:

  • Chickpea flour, also sold as garbanzo bean flour, is nothing more than dried chickpeas ground into flour.
  • There’s a similar-to-socca recipe in another new cookbook, Madhur Jaffrey’s Vegetarian India. She adds ¼ teaspoon turmeric, ¼ teaspoon ground chili powder, and ½ teaspoon garam masala to the batter, calls them pancakes, and serves them with spicy chutney.
  • Hamshaw’s recipe says to let the batter rest 10 to 15 minutes. Some socca recipes say 2 to 4 hours, but the resting time didn’t seem to make any difference, both produced awesome socca. Researching for this post, I read that soaking the chickpea flour will help your body digest the beans–that might be a basis for longer rest time.

Chickpea Socca

  • This socca recipe calls for a 12-inch cast iron skillet. If your skillet is smaller, you’ll need to pour less batter in your pan, about 1/8-inch thick.
  • My girlfriend had read about the legendary woman who sells chickpea socca in Nice’s outdoor market. When we were traveling in southern France, in Nice, we made a point to visit her stand, to sample her socca. Needless to say, that taste memory lingers.

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*** I received a review copy of Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen, from Blogging for Books. All thoughts and opinions are my own.

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5 comments

  • Sounds so good and I have never heard of socca! Reply · 18 April, 2016

    • Socca will become a “bread” you use all the time–at least it has for me Tammy, now that I finally made it! Reply · 18 April, 2016

  • I have a HUGE bag of chickpea flour I bough for a specific recipe and have been staring at the remainder ever since. I’ll give this a try. GREG Reply · 24 April, 2016

    • Thanks Greg–let me know what you think after you dig into that bag for your socca-making adventure! Reply · 25 April, 2016

  • […] pasta, in Indian curry dishes, and, of course, hummus and falafel from the Middle East. Crispy chickpea socca is made with ground chickpea flour. In this recipe the avocado sauce adds a Southwestern […] Reply · 26 April, 2016

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