Socca

Chickpeas can transform into a creamy hummus, serve as the foundation for a filling falafel, or even get roasted into a delightfully crispy snack. Is there anything this legume can’t do? If you still somehow have your doubts, this socca will change your mind. 

Socca, also known as farinata, is a chickpea flatbread popular in the Mediterranean. This deceptively simple dish is traditionally made with a short list of ingredients: chickpea flour, water, salt, and olive oil. The chickpea flour allows for a crispy exterior and soft center. Plus, it’s naturally gluten-free!

Socca is commonly enjoyed as a street food in the French and Italian Riviera. There, it’s crisped on a hot griddle, scraped or roughly chopped into pieces, then enjoyed with a refreshing glass of rosé. 

Legend has it that socca was first invented when Turkish forces invaded Nice, France, in the 16th century. After they ran out of ammunition, the Niçois soldiers mixed chickpea soup with hot oil to pour over the heads of the enemy army. That mixture allegedly tasted pretty good and over time became the beloved street snack we know today.

Our recipe sticks to the classic preparation, but we strongly recommend getting creative with any flavor you’d like. In France, it’s common to add fresh rosemary and other herbs into the batter. You can also serve your socca with a variety of toppings. Not sure what to serve it with? Here’s some inspo:

Pesto chicken
Antipasto chickpea salad
Olive & fig tapenade

Alternatively, you can also use socca as the base for a gluten-free pizza! Simply load it up with sauce, cheese, and your favorite pizza toppings, and you’ll never buy a premade crust again.

You can make this batter up to 4 days in advance. Store it in an airtight container in the fridge, then bring to room temperature before you cook your socca.

Did you try this recipe? Let us know how it went in the comments!