breakfast + brunch/ recipes

Socca | Provençal Chickpea Flatbread

Socca | Provençal Chickpea Flatbread | Well and Full | #recipe

I’m really excited about this post for two separate reasons – first, because I’m finally using a little bit of the cookery I learned during my time in the south of France. And secondly, because this socca is the perfect vegan answer to my breakfast dreams.

You’d never be able to tell from the recipes here, but I’m a total breakfast gal. Well, at least I was in my pre-vegan days. I’d eat toasts, omelettes, scrambles, and breakfast sandwiches with the best of them. And I suppose that ever since I went completely vegan, I lagged behind on my breakfast transformation. I was actually in Whole Foods the other day when I had that thought… I was feeling a bit wistful at the things I couldn’t eat anymore. But as I was looking at the myriad of foods around me (I think I was in the pasta aisle, of all places), I realized that I shouldn’t look at it as “missing out”, but instead an opportunity to try NEW things and reinvent my old favorites. There is SO MUCH STUFF in the world, a mind-blowingly large amount – foods, ingredients, cultures, ideas, techniques – and to get caught in my own insular idea of “breakfast” is exactly the kind of thinking I want to avoid.

So here we go, folks – a new spin on breakfast. Socca is said to have originated in Italy, where it is known as farinata or cecina. In France, however, it is called socca, and I’ve prepared this version with a sauté of garlic and onions, inspired by the piperade I learned how to make in Toulouse, France. Now, to make things more confusing, but in the spirit of gastronomical accuracy, I must mention that piperade is a dish of Basque origin made with peppers and tomatoes. In Toulouse, our cooking class centered around making a piperade with garlic, onion, pepper, tomato, and eggs, omelette style. However, since it’s November now and tomatoes and peppers aren’t in season, I made do with onions, garlic, and herbs. But I’ll definitely be back in eight months or so with the summery version!

Socca | Provençal Chickpea Flatbread | Well and Full | #recipeSocca | Provençal Chickpea Flatbread | Well and Full | #recipe

Socca | Provençal Chickpea Flatbread | Well and Full | #recipe
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Socca | Provençal Chickpea Flatbread

This socca is inspired by the south of France, made with sautéed vegetables and served with fresh herbs. A perfect dish for breakfast!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 -3 Socca

Ingredients

Socca

  • 1 Cup Chickpea Flour besan
  • 1 Cup Water
  • 2 Tbs Extra Virgin Olive Oil
  • 1/3 Cup Fresh Parsley minced
  • 1/2 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1 Tsp Dried Basil

Vegetables

  • 1/2 Medium Yellow Onion chopped
  • 6 Cloves Garlic minced

Instructions

  1. In a bowl, mix chickpea flour, water, olive oil, parsley, salt, pepper, and dried basil. Stir until evenly combined, then set aside.
  2. Prep vegetables - chop onion, mince garlic.
  3. Cook socca in batches, omelette style. To start, bring a skillet to medium heat with a drizzle of olive oil. Once pan is hot, add in some of the chopped onions and garlic, as much as you like. Sauté for a few minutes, until garlic just starts to brown. Spread out vegetables evenly in preparation for batter. Also, make sure your pan is well-oiled - socca can be notoriously sticky.
  4. Then, add in the socca batter, enough to cover the onions and garlic. Cook for about 3 minutes on each side, or until slightly browned.
  5. Serve socca with a sprig of fresh parsley, and any sauces or accoutrements that you like. Enjoy!

Recipe Notes

Socca is delicious on its own, but I like to serve mine with a little Cholula hot sauce. Pesto or chimichurri would be yummy as well!

Socca | Provençal Chickpea Flatbread | Well and Full | #recipeSocca | Provençal Chickpea Flatbread | Well and Full | #recipe

Song of the Day:

God Only Knows – The Beach Boys

 

26 Comments

  • Reply
    Katrina
    November 8, 2015 at 1:43 pm

    This version of socca looks SO good!! Definitely need to try this. I am dreaming up fun things to dip in it :)

    • Reply
      Sarah
      November 8, 2015 at 7:26 pm

      Ooh let me know if you come up with any good combos! ;)

  • Reply
    danielle is rooting the sun
    November 8, 2015 at 2:56 pm

    oh sarah! i’m such a gigantic fan of socca – there is something so comforting and equally delicious about it. it’s really lovely to hear about your cooking experiences in france, i’m ever thirsty to know about cooking in other lands. I love the addition of garlic and onion, and i definitely can’t wait until the piperade ingredients are back in season. wishing you well lovely lady! ♥

    • Reply
      Sarah
      November 8, 2015 at 7:28 pm

      Thank you Danielle!! <3

  • Reply
    Laura&Nora @Our Food Stories
    November 8, 2015 at 3:01 pm

    this looks and sounds SO good!! and totally love your thoughts on focusing on all the other possibilities, totally agree <3

    • Reply
      Sarah
      November 8, 2015 at 7:31 pm

      Thank you!! <3 <3 So glad you stopped by! :D

  • Reply
    Rebecca @ Strength and Sunshine
    November 8, 2015 at 5:11 pm

    O perfect Socca for breakfast is a great idea! I do adore chickpea flour!

    • Reply
      Sarah
      November 8, 2015 at 7:31 pm

      Isn’t it magical!! ;)

  • Reply
    Jodi
    November 9, 2015 at 8:26 am

    Oh I just love socca! Chickpea flour is magical isn’t it! It’s buttery and savory and everything you need – this totally reminds me of an omelette and I have to try it for a warm + cozy breakfast soon – a little harissa + avo might be the perfect toppings :) Gorgeous recipe Sarah! Even though sometimes it’s easy to think of all the things that you can’t eat – really there are so many different ways to be creative – often times people say to me – what is that? or – I would never think of that! So I guess we’re the lucky ones who get to be so creative xxx

    • Reply
      Sarah
      November 9, 2015 at 10:59 am

      Harissa and avocado sound amazing as toppings!! :D :D

  • Reply
    Emilie @ The Clever Carrot
    November 9, 2015 at 4:05 pm

    Sarah I Loooooooooooooove Socca, well anything chick pea for that matter. How great you turned your wistful breakfast longing into this satisfying dish!

    • Reply
      Sarah
      November 9, 2015 at 6:07 pm

      Thanks Emilie!! :D

  • Reply
    Susannah (Lemon and Coconut)
    November 9, 2015 at 9:38 pm

    Yes I totally agree about reminding ourselves that there’s a whole world of culinary adventure out there, we get so stuck in our routine’s and daily demands in can be hard to branch out. I’ve been eating a lot of chickpea pancakes recently, I’ll definitely give this recipe a try it looks delicious :)

    • Reply
      Sarah
      November 10, 2015 at 9:33 am

      Thanks girl!! :D

  • Reply
    Grace @ FoodFitnessFreshAir.com
    November 9, 2015 at 10:11 pm

    Socca is my favorite! I really love, love this idea of putting garlic and onions right into the batter. Usually I save all the texture for the topping, but I’m definitely going to have to try this!

    • Reply
      Sarah
      November 10, 2015 at 9:33 am

      Thank you Grace!! :D

  • Reply
    Jess | Urban Alchemy
    November 10, 2015 at 5:25 pm

    I’m a total breakfast lover too! This recipe looks great. I actually just ordered a 2 pound bag of organic chickpea flour so I’ll have to try it out:) xo!

    • Reply
      Sarah
      November 10, 2015 at 7:49 pm

      Two pounds of chickpea flour!! Alright!! I like your style girl ;)

  • Reply
    Christine @ Cooking with Cakes
    November 11, 2015 at 10:17 pm

    I SWEAR I thought this was an egg and potato frittata from the pics, this looks beyond delicious! love your outlook on your vegan transformation, so inspiring! and so jealy of your time in france, too ;)

    • Reply
      Sarah
      November 12, 2015 at 11:22 am

      It does look like a frittata, right?? Chickpea flour is sneaky sneaky! ;)

  • Reply
    thefolia
    November 15, 2015 at 3:02 pm

    It looks like a Spanish tortilla. Happy feasting!

    • Reply
      Sarah
      November 15, 2015 at 6:54 pm

      I agree, I saw Iron Chef Jose Garces make one on and episode of Iron Chef America and the resemblance is uncanny! :D

  • Reply
    CHICKPEA PANCAKE | lemon and coconut
    November 18, 2015 at 8:31 am

    […] flour, or besan, amongst other things I’m sure) posts recently, including Sarah’s, and Danielle’s socca recipes, which look just beautiful. And as I’ve also been eating […]

  • Reply
    Sara | The Driftless Gourmet
    February 9, 2016 at 7:48 pm

    I’m with you there on being a breakfast gal. I’ve never heard of socca but it sounds absolutely delicious! I’m always on the lookout for gluten-free recipes and this is one I definitely will need to try.

    • Reply
      Sarah
      February 9, 2016 at 8:03 pm

      Thanks Sara! Hope you like it! :D

  • Reply
    Savory Freekeh Pancakes | Well and Full
    August 31, 2016 at 9:41 am

    […] pancakes – is another one of my savory vegan breakfast creations. It’s similar to my socca recipe in that it uses chickpea flour, but this version is made with smoky and hearty freekeh, one […]

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