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!
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
- In a bowl, mix chickpea flour, water, olive oil, parsley, salt, pepper, and dried basil. Stir until evenly combined, then let sit for at least 20 minutes, so batter can set.
- Prep vegetables - chop onion, mince garlic.
- 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 is just before browning.
- Split the batch of onions and garlic in half or in thirds, depending on how many socca you want to make. Remove from the pan. Then, add in a portion of onion and garlic back into the pan, and spread out evenly in preparation for the batter. Also, make sure your pan is well-oiled - socca can be notoriously sticky.
- Then, add some of the socca batter, enough to cover the onions and garlic. Cook for about 3 minutes on each side, or until slightly browned. This will depend on the temperature of your pan.
- Repeat with the remaining onions and garlic and socca batter. Make sure you add in a little oil to the pan between batches, so socca won't stick.
- Serve socca with a sprig of fresh parsley, and any sauces or accoutrements that you like. Enjoy!
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!
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)