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Recipe · Provence
Socca niçoise
Nice chickpea pancake
⏱ 75 minServes 6Easy285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 g (9 oz)chickpea flour
600 ml (2½ cups)water
6 tbspolive oil
1 teaspoonfine salt
Freshly ground pepperfleur de sel (flaky sea salt)
- 250 g (9 oz) chickpea flour
- 600 ml (2½ cups) water
- 6 tbsp olive oil
- 1 teaspoon fine salt
- Freshly ground pepper fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pour the water into a bowl and add the salt.
- Sift in the chickpea flour, whisking to prevent lumps.
- Whisk in 3 tablespoons olive oil.
- Cover and let rest for 1 hour (longer is better).
- Preheat the oven to 240°C (475°F) with a large baking sheet or metal pizza pan inside.
- Take out the hot pan and pour in the rest of the olive oil.
- Pour in the batter (it should sizzle) in a very thin 5 mm (¼ in) layer.
- Bake for 8 to 10 minutes, then broil for 2 minutes: the socca should be golden and blistered.
- Cut into rough pieces with a knife right on the pan.
- Serve hot with plenty of pepper and flaky salt.
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