Socca flatbread made from chickpea flour, topped with roasted red pepper sauce, sautéed greens and tomatoes, and crispy chickpeas!
The first time I tried making socca, I was amazed at how good it was. It’s like a cross between a pancake and a crepe, made from chickpeas! It could not be more simple to make. The batter is just chickpea flour, water, and a dash of olive oil, which gets fried in a pan until cooked through! It’s also the perfect vehicle for lots of toppings, and this particular combination makes for such a yummy meal.
The creamy roasted red pepper sauce is made from a blend of bell pepper, sundried tomatoes, and pine nuts. It adds so much flavor to the socca, and it’s also amazing to use as a sauce for pasta, or a dip for crackers or crudite. You can double the sauce ingredients to have more left over, which I highly recommend!
Sautéed greens and cherry tomatoes add a dose of veggies, and also delicious flavor! The bitterness of the greens contrasts so well with the slightly sweet, juicy tomatoes. Lastly the socca is topped with crispy roasted chickpeas, adding protein and crunch.
I love this as a light but satiating lunch or dinner. With fiber-rich chickpeas and greens, and healthy fats from pine nuts and olive oil, this meal is as satisfying as it is delicious.
If you’ve never tried socca, you must! I’m so excited to be sharing this recipe, and I can’t wait to hear what you think! Remember to tag me on Instagram or comment below if you try it out.
- For the socca:
- ½ cup chickpea flour
- ½ cup water
- 2 tsp olive oil
- For the sauce:
- 1 cup red bell pepper, chopped into 1 inch pieces
- ¼ cup sundried tomatoes
- ¼ cup pine nuts
- ½ tsp salt
- ¼ cup olive oil
- ¼ cup water
- For the toppings:
- 3 handfuls of greens (I used a mix of baby kale and spinach)
- 1 cup cherry tomatoes, halved
- 1 cup chickpeas (I used drained and rinsed chickpeas from a can)
- 2 tsp cumin
- olive oil, for cooking
- optional: toasted pine nuts for serving
- Preheat the oven to 425 degrees F.
- Place the chopped bell pepper on a baking tray and coat with olive oil and salt. Roast the bell pepper until tender and browned, about 20-25 minutes.
- While the bell pepper roasts, make the socca batter by whisking all of the ingredients in a bowl. Set aside.
- Once the bell pepper is done cooking, add it to a food processor with the other sauce ingredients and process until smooth, stopping and scraping the sides as necessary.
- Place the chickpeas on a baking tray with the cumin, a pinch of salt, and a drizzle of olive oil, and toss until combined. Roast them in the oven for 25 minutes, until browned and crispy.
- Heat a small and a medium frying pan on the stove over medium, each with a drizzle of olive oil.
- Pour half of the socca batter into the small frying pan and let cook for about 3-5 minutes, until the top is set. Flip the socca and let is cook for an additional 3-5 minutes, then set aside and repeat this process to make a second socca.
- Add the cherry tomatoes to the medium frying pan with a pinch of salt and sauté until lightly softened. After a minute or so, add the greens and continue sautéing until everything is wilted.
- To serve, layer the soccas with the roasted red pepper sauce, greens and tomatoes, crispy chickpeas, and toasted pine nuts if desired.