A Solo Socca Snack

I’ve been making a lot of socca around here (imagine a big savoury chickpea-flour pancake!), and finally have come up with a single-serving version… which I’ve been making for a quick snack, or even breakfast!!!

The last time I blogged about socca, my sister (Heather) and I flavoured it two ways: 1) with Indian spices and 2) with Italian spices, as a pizza base.

This time around, I used my favourite spice combination for chickpea flour: smoked paprika, herbes de Provence, and sea salt. Along with some fresh green onions & tomatoes from my cousin’s garden, it was PERFECTION.

I’m definitely going to be snacking on socca a lot more around here.

A Solo Socca Snack
You can make socca in a cast-iron skillet or pizza pan in the oven, but this stove-top method makes almost-instant socca. It’s a savoury chickpea pancake that is great with any veggie topping. Feel free to season with any herbs you like; Makes one 9″ pancake.

• 2/3 cup chickpea flour
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon herbes de Provence
• 1/4 teaspoon sea salt
• 2/3 cup warm water
• 2 teaspoons vegetable oil (coconut or grapeseed)
• 1 green onion, sliced
• 8 cherry tomatoes, halved

In a bowl, whisk together chickpea flour, paprika, herbes de Provence, and sea salt.  Pour in the water and whisk until you have a thin batter without any lumps.

In a large non-stick pan, heat the oil over medium-low heat.  Pour in all of the batter, and cook until the bottom has set, about 4-5 minutes.  Press the sliced green onions into the top surface of the socca, and flip over.  Cook the other side for 1 minute.

Turn out onto a plate and eat warm!  Enjoy!