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Vegan Socca in a white plate
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5 from 11 votes

Socca Recipe (Chickpea Flatbread)

Easy Vegan Socca Recipe - Chickpea Flatbread. Savory Gluten free Vegan Chickpea flour flatbread. 1 Bowl 5 Ingredients. Vegan Grain-free Soyfree Nutfree Recipe.

Prep Time10 minutes
Cook Time25 minutes
Rest Time30 minutes
Total Time35 minutes
Course: Side
Cuisine: Gluten-free, Mediterranean, Vegan
Keyword: chickpea flatbread, chickpea flour flatbread, farinata recipe, socca bread, vegan socca
Servings: 3
Author: Vegan Richa

Equipment

Ingredients

  • 1 cup chickpea flour (garbanzo bean flour)
  • 1/2 tsp salt
  • 1/4 tsp pepper flakes or to taste
  • 1/2 tsp rosemary
  • 1 tsp oil , plus more for cooking.(I use olive oil in the batter and a neutral oil for cooking)
  • 1 cup water
US Customary - Metric

Instructions

  • Mix all the dry ingredients in a bowl until well mixed.
  • Add the oil and 3/4 cup water and mix(use a whisk for faster mixing), add more water to make a thick smooth batter. (Depending on measuring and how packed the flour was, you will need 1 tbsp less than a cup or whole 1 cup. Make a Thick batter for thicker pancakes and thin batter for crispy crepe like result.**). Cover and let it rest for at least half an hour to overnight. If keeping overnight, cover the bowl and refrigerate.
  • Stove top: Heat a cast iron skillet over medium heat. When hot add a few drops of oil and spread well. Add a ladle-full of the batter. Cook for 4 to 6 minutes then use a spatula to loosen the flatbread. If it is still sticking, let the bread cook longer and then try again. Flip and cook for another 2 to 3 mins. Cooking time will depend on the pan, stove and thickness of the batter.
  • Bake: Preheat the oven to 450 deg F(230 C). Place the cast iron skillet in the oven for 20 mins. Remove the skillet carefully, drizzle oil and spread the batter on it. Bake for 8 to 12 minutes depending on the batter thickness. You can add some toppings now and bake for another 3-5 mins, Or flip the socca carefully and continue to bake for another 3 to 5 mins depending on preferred crispyness.
  • Store on the counter covered lightly with a towel before serving. You can serve the socca as is or sliced as a flatbread with dips, or with soups.
    Refrigerate cooked socca for upto 3 days. Refrigerate the batter for upto 2 days and make socca as needed.

Notes

Chickpea flour or garbanzo bean flour is the flour of white chickpeas, garbanzo beans. 
It is not the same as besan. Indian Besan is the flour of brown chickpeas or chana dal(split brown chickpeas), or sometimes a mix of split chickpeas and split peas. It is usually much finer ground and needs much less water than chickpea flour. Most times they can be used interchangeably. You can use besan in this recipe, just add 3/4 cup water and add more only if the batter is too thick.
** You can adjust the batter at any time with extra flour(add 1 tbsp at a time and whisk in) or extra water, add 1 tbsp at a time, for preferred consistency.
Nutrition is for 1 Socca

Nutrition

Calories: 169kcal | Carbohydrates: 23g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 420mg | Potassium: 338mg | Fiber: 4g | Sugar: 4g | Vitamin A: 50IU | Calcium: 18mg | Iron: 1.9mg