Socca is a popular street food sold in the outdoor markets in Nice and it’s surrounding area. This savory chickpea pancake is a tasty and filling snack. (Also gluten free, vegan and packed with protein)
Ingredients:
(makes 1 socca pancake)
1 cup chickpea flour
1 cup water
1 1/2 tablespoons olive oil + more oil for cooking
1/2 teaspoon salt
topping ideas: caramelized onion, za’atar spice blend, fresh herbs, sautéd greens or mushrooms, feta or ricotta cheese
Special equipment:
10“ cast iron skillet
Method:
- Whisk the chickpea flour, water, olive oil and salt in a bowl until smooth. Set aside for at least 30 minutes.
- Pre-heat your cast iron skillet in the oven at 450F.
- Carefully take your hot skillet out of the oven and add 1 tablespoon of olive oil and then pour in the socca batter. Swirl it around so the batter thickness is fairly even.
- Place the skillet back in they hot oven and cook it for 12-15 minutes, until top is blistering, sides are browning, and socca can be lifted from the pan. If your socca is not sufficiently brown, it may benefit form 30 seconds under the broiler.
- Transfer to a cutting board, cut into wedges and season with your favorite toppings. Enjoy immediately.