Socca from Nice (chickpea pancake)

The speciality of Nice: a large, thin chickpea flour pancake, golden and crisp at the edges. Naturally gluten-free and rich in plant protein, it is eaten hot, by the slice.

Preparation: 10 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 229 kcal · 8 g protein · 18 g carbohydrate · 13 g fat

Ingredients

• 150 g of chickpea flour
• 300 ml of water
• 3 tbsp olive oil
• salt, pepper
• rosemary (optional)

Method

1. Mix the chickpea flour, water, oil and salt, then leave to rest for 30 minutes.
2. Pour the thin batter into an oiled dish.
3. Bake at 240 °C (or under the grill) for 12 to 15 minutes.
4. Serve hot, with black pepper, cut into slices.

Nutritional benefits

Chickpea flour is rich in plant protein, fibre and iron, and is naturally gluten-free. Socca is therefore more filling and more nutritious than a classic wheat pancake, while staying simple and economical. Olive oil provides good Mediterranean fats.

Variations and substitutions

• With herbs: rosemary, thyme, cumin.
• Topped with grilled vegetables and salad.
• As a party snack, cut into strips.
• With lentil flour.

Storage and making ahead

Best hot and crisp; reheat in the oven. Keeps for 1 day.

💡 Good to know

Cook the socca at a very high heat (240 °C or grill) so that it is crisp at the edges and soft in the middle, as in Nice.

Read more

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · lactose-free recipes · high-protein recipes.

Foods in this recipe: chickpea flour · olive oil · salt · pepper · rosemary.

You may also like these recipes: Baked falafels · White bean and vegetable soup · Vegetarian black bean and quinoa chilli.