Guys, serious news here. I think I’ve found my new food obsession. And it goes by the name of Socca.
On Saturday, I made my first socca – a thin, pancake like crepe derived from chickpea flour. It was an instant hit (on my Instagram, too).
So on Sunday, I made my second one. I brought it to a cookout, and again, I went home with a clean plate.
Now that it’s Monday, I’ll eat my third meal of it, by the way of lunch. And by tomorrow, Tuesday, you can consider me socca-swooned.
I’m declaring right now — June is going to be a month of Socca. Get ready.
Socca has a flatbread feel to it, with slight falafel-like undertones of flavor, hence the chickpea flour it comes from. However, like a pizza pie, it can take on whatever genre you desire. You choose the ingredient spread, and it will choose the feel of your socca.
For my first one, pictured here, I chose a hearty dose of pesto, paired with a whole bunch more greenery. Feed me this every day of June, and I would be a happy girl.
Aside from its versatility and tender texture, what blows my mind is how incredibly easy it is to make socca. Forget yeast. Forget dough-rising. And, let’s all praise chickpeas for this, forget kneading. All you need for socca is a 30-minute wait time and a handy spatula. Oh, and ideally, a cast iron pan. (Given how beautiful cast iron can make anything look, I suggest you keep one of those on hand regardless.)
In this variation, you’ll find inspiration from light and fresh spring veggies, richened up with a layer of summer pesto. It’s a pizza-like app/meal that feels so classy and restaurant-worthy, yet entirely attainable in your own home. I recommend you put it on your to-make list. ASAP.
- 1 cup chickpea flour
- 1 cup water
- Extra virgin olive oil
- 1/4 cup oregano, chopped
- 1 1/2 tsp. salt
- 7-8 medium asparagus
- 1/2 lemon, juiced
- 2 cups baby kale, roughly chopped
- 1/2 - 3/4 cup vegan pesto (3/4 of this recipe)
- Extra virgin olive oil
- 1 small shallot, thinly sliced
- Salt and pepper, to season
- In a medium bowl, combine chickpea flour, water, 1 1/2 Tbsp. olive oil, 1 1/2 tsp. salt, and pepper to season. Set aside for and allow to rest.
- In the meantime, prepare pesto, if not already, made following the linked recipe. Also prepare asparagus and kale.
- Preheat oven to 400F. Line a baking sheet with aluminum foil. Toss asparagus with enough olive oil to lightly coat, and sprinkle with salt and pepper. Bake 12-15 minutes, until tender and underside begins to brown and crisp up. While asparagus is cooking, toss kale with lemon juice and just a touch of salt and pepper. Add olive oil to lightly coat, and use your hands to massage into the leaves.
- To cook the socca: Turn your broiler to high and place oven rack on the top wrack, about 5 inches below the flame. Lightly grease a 12-inch cast iron skillet and place below the broiler for 5 minutes until hot. Carefully remove the skillet and pour in the batter. Use a spatula to evenly distribute the batter around the pan. Return to oven. Bake 5-12 minutes, depending on the strength of your broiler, checking every 5 minutes. When socca turns golden brown, remove from oven. Allow to cool for several minutes, then generously spread with pesto. Top with asparagus and tossed greens.