Name: Socca Recipe (Vegan, Gluten-Free, Chickpea Flatbread
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 cup garbanzo bean flour (chickpea flour); 1 cup water; 2 tbsp. olive oil plus some for skillet; 1/2 tsp. salt; 2 tsp. fresh minced garlic; 1/2 tsp. dried oregano; dash of fresh ground black pepper

This Socca recipe is super easy to make with only 3 ingredients and a few fresh herbs. It’s the perfect flatbread to eat alone as an appetizer or delicious served with meals. Gluten Free, Vegan, Easy, Dairy Free.

Okay Guys…. so the first time I made socca I was like “where have you been all my life?”

Like really… no kidding… this stuff is so easy to make and sooo incredibly delicious.

Plus chickpea flour is high in protein and very economical to bake with.

And since chickpea flour is the main ingredient in this.. then you’ll definitely feel good about eating it.

WHAT IS SOCCA

Socca also known as Farinata in the region of Italy is pretty much like an over sized chickpea pancake.

It originates from the region of Nice, France and is a local fast food there.

Basically it consists of flour, olive oil and water.

HOW TO MAKE THIS CHICKPEA FLATBREAD

You want to start by mixing together the flour, water, olive oil, salt and pepper.

Then any fresh herbs or dried spices you may want to add.

I used fresh minced garlic and dried oregano in this recipe.

Once it’s all whisked together just cover and let rest about 30 minutes.

Next you’ll want to preheat the oven. Place a cast iron skillet in the oven while it’s preheating.

The skillet is going to be really hot so be very careful when removing it from the oven.

Swirl a little olive oil in hot skillet, pour in batter, swirl it around and then bake. Cool completely and cut into wedges.

WAYS TO SERVE SOCCA

Personally one of my favorite ways is with hummus. But it’s also great plain or drizzled with a little olive oil.

I’ve also served it with chili and soup and it’s the perfect accompaniment with both of these.

And since this is so easy to make… and you really just need some chickpea flour….

I find myself making this quite often since I pretty much always have chickpea flour on hand.

TIPS FOR MAKING THE BEST SOCCA

You need to make sure the pan is really hot before pouring in the batter to cook.

I recommend using a cast iron skillet to make this in.

When the edges are brown, crispy and pulling away from the side of pan you know it’s done.

I like to turn it on broil the last several minutes of cooking for browning top….

But you’ll need to keep an eye on it here to make sure it doesn’t burn.

Allow to cool thoroughly before removing from the pan.

AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..

I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.

Until next time- xoxo

Socca on a plate cut in wedges with fresh herbs and a bowl of olive oil for dipping.

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5 from 7 votes