Easy Socca (Chickpea Pancake/Flatbread)
A naturally vegan, gluten-free chickpea pancake/flatbread from the south of France, with a crisp golden top and soft centre. Serve warm either plain or with toppings, with a side of green salad or with favourite dips.
Equipment
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Ingredients
- 250 g chickpea flour
- 500 ml water
- 60 ml olive oil
- 1 tsp salt
- 1 tsp garlic powder
- Olive oil for baking
TOPPINGS (optional)
- 1 small red onion thinly sliced
- 30 g pitted black Kalamata olives halved
- 50 g semi-dried tomatoes
TO SERVE (optional)
- Green salad
- Dips: Yoghurt sauce, houmous, tomato salsa or red pepper dip
Instructions
- In a medium mixing bowl, whisk together the chickpea flour, water, olive oil, salt and garlic powder until smooth and well combined. If the batter is lumpy, blitz it in a blender until smooth.250 g chickpea flour, 500 ml water, 60 ml olive oil, 1 tsp salt, 1 tsp garlic powder
- Cover the bowl and leave the batter to rest for 30 minutes at room temperature.
- Preheat the oven to 250°C/475°F.
- Brush either two 25cm/10-inch ovenproof skillets or one large 40 x 30cm rectangular oven tray with a generous amount of olive oil.
- Place the skillets or oven tray in the oven until hot.
- Carefully divide the batter between the two skillets, or pour it all into the large oven tray, making sure the surface is level.
- Scatter over your chosen toppings or leave the socca plain.1 small red onion, 30 g pitted black Kalamata olives, 50 g semi-dried tomatoes
- Bake for 10–15 minutes, until the batter is cooked through.
- Switch the oven to a high grill setting and grill for 2–4 minutes, until the top is golden and slightly crisp. Keep a close eye on it so it doesn't burn.
- Once cooked, cut the socca into slices, squares or rectangles.
- Serve hot or warm plain or with a crisp green salad and/or dips.Green salad, Dips: Yoghurt sauce, houmous, tomato salsa or red pepper dip
Notes
- Makes 2 x 25cm/10-inch socca, or 1 large 40 x 30cm tray.
- Leftovers keep in an airtight container in the fridge for up to 2 days; reheat in the oven or under the grill to restore crispness.
- The batter can be made up to 24 hours ahead and kept covered in the fridge.
Nutrition
Serving: 1servingsCalories: 251kcalCarbohydrates: 26gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 425mgPotassium: 385mgFiber: 5gSugar: 5gVitamin A: 17IUVitamin C: 1mgCalcium: 26mgIron: 2mg