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Savory Chickpea Flour Socca

A rustic Nicoise flatbread made from a simple chickpea flour batter, started on the stovetop and finished under a hot broiler for crisp, golden edges and a custardy center.

35 minEasyServes 4250 cal/serving

FrenchBreakfastStovetop and OvenVeganVegetarianMediterraneanLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 cup chickpea flour (also sold as garbanzo bean flour or besan)
  • 1 cup warm water
  • 2 tbsp extra-virgin olive oil (for batter)
  • 1/2 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 1/2 tsp ground cumin
  • 2 tsp fresh rosemary (or 1/2 tsp dried), finely chopped
  • 2 tbsp extra-virgin olive oil (for the pan)

Instructions

  1. 1

    In a bowl, whisk together 1 cup chickpea flour (also sold as garbanzo bean flour or besan), 1 cup warm water, 2 tbsp extra-virgin olive oil (for batter), 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp ground cumin until completely smooth with no lumps. Stir in 2 tsp finely chopped fresh rosemary (or 1/2 tsp dried). Let the batter rest for at least 15 minutes while you preheat the oven.

  2. 2

    Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Place a 10-inch cast-iron or ovenproof skillet under the broiler for 5 minutes to get very hot.

  3. 3

    Carefully remove the hot skillet and place it over medium-high heat on the stovetop. Add 2 tbsp extra-virgin olive oil (for the pan) and swirl to coat. Pour in the batter and tilt to spread evenly.

  4. 4

    Cook on the stovetop for 3 to 4 minutes until the edges begin to set and the bottom is lightly golden.

  5. 5

    Transfer the skillet to the broiler and broil for 3 to 5 minutes until the top is golden and spotted with dark patches. Watch carefully to avoid burning.

  6. 6

    Slide the socca onto a cutting board, cut into wedges, and serve hot with a drizzle of olive oil and extra black pepper.

Questions

How long does Savory Chickpea Flour Socca keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Savory Chickpea Flour Socca?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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