Equipment
Ingredients
Chickpea Base
- 260 g chickpea flour, sifted
- 300 ml water, lukewarm
- 40 ml extra virgin olive oil
- 7 g fine sea salt
- 5 g black pepper, coarsely ground
Aromatics and Finishing
- 115 g yellow onion, thinly sliced
- 4 g fresh rosemary, finely chopped
- 35 ml extra virgin olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 418 kcal
- Protein
- 7 g
- Carbohydrates
- 53 g
- Fat
- 20 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 685 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 135 mg
- Calcium
- 28 mg
- Iron
- 3.4 mg
- Magnesium
- 21 mg
- Phosphorus
- 81 mg
- Zinc
- 0.5 mg
- Vitamin A
- 2 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 2.8 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.53 mg
- Riboflavin
- 0.33 mg
- Niacin
- 3.9 mg
- Folate
- 126 mcg
- Water
- 109 g
Sources: USDA FoodData Central
Method
Position an oven rack in the upper third of the oven. Place your cast-iron skillet inside and preheat the oven to 230°C (450°F).
In a large mixing bowl, whisk together the sifted chickpea flour, sea salt, and black pepper. Slow-pour the lukewarm water while whisking constantly to prevent lumps.
Incorporate 40ml of olive oil into the batter. Cover the bowl and allow the mixture to hydrate at room temperature for at least 30 minutes.
Carefully extract the hot skillet from the oven. Add 25ml of olive oil, swirling to coat the base and sides. Scatter the onions across the pan and return to the oven for 7 minutes at 230°C (450°F).
Remove the pan again. Stir the chopped rosemary into the hot onions, then immediately pour the rested chickpea batter over the aromatics.
Return the skillet to the oven. Bake at 230°C (450°F) for 12 minutes until the edges are set and pulling away slightly from the pan.
Switch the oven to the broiler (grill) setting on high. Brush the surface with the remaining 10ml of oil and broil for 2-3 minutes.
Allow the socca to rest in the pan for 5 minutes before slicing into irregular wedges. Serve immediately with an extra crack of black pepper.
Chef's Notes
- The quality of your olive oil is paramount here; use a robust, peppery oil to stand up to the earthy chickpeas.
- If using a pizza pan instead of cast iron, reduce the initial bake time by 2 minutes as it lacks the thermal mass of iron.
Storage
Refrigerator: 3 days — Store in an airtight container with parchment between layers.
Freezer: 1 month — Wrap tightly in foil; texture may become slightly more crumbly.
Reheating: Reheat in a dry, preheated cast-iron skillet over medium-high heat for 2 minutes per side to restore crispness.
Troubleshooting
Batter is lumpy
Cause: Adding water too quickly or failing to sift the flour.
Fix: Pass the final batter through a fine-mesh sieve to remove lumps.
Prevention: Sift the chickpea flour and add water in a slow, steady stream while whisking vigorously.
Socca sticks to the pan
Cause: Pan was not hot enough or insufficient oil was used.
Fix: Run an offset spatula around the edges and gently underneath while the pan is still very hot.
Prevention: Ensure the pan preheats for at least 15 minutes and use the full amount of oil specified for the pan.
Cultural Context
Socca is the soul of Nice street food. Traditionally cooked in massive copper disks in wood-fired ovens, it is meant to be eaten with the fingers, heavily peppered, and accompanied by a chilled glass of Rosé.
