Provencal · French · Nicoise

Socca Niçoise

Name: Socca Niçoise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200 g chickpea flour; 500 ml water; 4 tbsp extra virgin olive oil; 1 tsp fine salt; 1 tsp black pepper coarsely ground

Crisp Niçois chickpea pancake

A thin chickpea-flour pancake from Nice, baked blisteringly hot with olive oil and plenty of black pepper.

Jump to recipe

Prep10 minsCook15 minsServes4DifficultyEasy

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Provencal and French and Nicoise cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

The recipe

Socca Niçoise

10 min prep15 min cook25 min total4 servings

Scale:

Ingredients

Method

1
Whisk the chickpea flour, water, salt and half the oil until smooth, then rest for thirty minutes.
2
Heat a heavy tray or cast-iron pan under the oven grill until very hot.
3
Add the remaining oil, pour in a thin layer of batter and return it immediately to the heat.
4
Bake and grill until set, blistered and crisp at the edges, then season generously with black pepper.

Socca is Nice's thin chickpea pancake, cooked at fierce heat and eaten hot with black pepper.