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Chickpea Socca
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5 from 2 votes

Chickpea Socca

Topped with something bright and savory, chickpea socca can be a light dinner, or a pick-up appetizer. Another option is to serve socca simply, as a gluten-free wedge of “bread”. It’s all good.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins


  • 1 cup chickpea flour , aka garbanzo bean flour
  • 1 teaspoon Real Salt
  • Freshly ground black pepper
  • 1 cup water , room temperature
  • 2 tablespoons olive oil , plus more for the pan


  • Preheat the oven to 450°F and put a 12-inch cast iron skillet in the oven.
  • In a large bowl, whisk together the flour, salt, and pepper in a large bowl. Whisk in the water and 2 tablespoon of olive oil. Let the batter sit for 10 to 15 minutes. The batter will be similar to pancake batter.
  • Remove the skillet from the oven and coat the pan with 1 (or 2) tablespoon(s) of olive oil. Pour the batter into the hot skillet and bake for 15 minutes, until firm throughout and lightly browning on the edges. Either bake it about 5 minutes longer, until just starting to brown on top, or, for a more traditional socca, turn on the broiler. Brush the top of the socca with a tablespoon of olive oil and broil until browning on top. Cut into wedges and serve right away.


2 tablespoons (vs 1 tablespoon) of olive oil in the hot skillet, before pouring in the batter, makes the edges more brown and crispy.