Is there anything that chickpeas can’t do? They’re the Swiss army knife of legumes, seamlessly working their way into dishes sweet and savory, from breakfast to midnight snacks, as the bold feature or silent base. Fresh, dried, or ground, every form of this humble bean opens up new culinary possibilities, each more innovative than the last. Of course, many of the best preparations are those tried-and-true formulas, having withstood the test of time through the hands of countless cooks. Such is the case for socca, alternately known as farinata depending on who you ask, and is the meal-sized enlargement of the crisply fried, well-salted bar snack, panisse.

Essentially a large, thick pancake made with chickpea flour and a touch of olive oil, it could be categorized as peasant fare for its humble ingredients. However, proving that the sum is greater than its parts, the taste is fit for a king (or queen.) Legend has it that the first socca was hastily whipped up in Nice, France, while under siege from invading Turkish forces, these pantry staples were the only sustenance available. Since then, it’s come a long way, especially in this lavish seasonal twist.

“Wholesome decadence” defines my sun-kissed ode to summer, featuring peak produce picks set atop this beguiling chickpea base. No longer the food of strife, but of victory and resilience, this socca still began life as the results of a pantry raid, but could ultimately grace a table set with fine linens, should the occasion arise.

Sweet corn, stripped from the cob in crisp rows, and peaches so explosively juicy they quiver at the mere sight of a knife, tangle together in a tender nest of baby kale. A bite of minced jalapeño warms the palate periodically, lending gentle heat without overwhelming the delicate flavors at play. Of course, there must be tomatoes, though I’d admit the assembly might be improved with fleshy heirlooms, rather than more toothsome cherry tomatoes, if you can get them.

Then again, there’s no wrong way to dress a socca, and no bad recipe for using chickpeas. Make it count while harvests are abundant. While the season will be gone in a flash, such a deeply satisfying taste memory will last forever.

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Yield: Makes 2 - 4 Servings

Summer Socca

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This recipe is an ode to summer that dazzles with sweet corn, peaches, tomatoes, and kale on a top of a tender-crisp chickpea flatbread. Don't wait to whip this one up; peak produce will be gone in a flash.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 15 minutes

Total Time 55 minutes

Ingredients

• 3 Tablespoons Olive Oil, Divided
• 1 Cup Chickpea Flour
• 1/4 Cup Fresh Basil, Finely Minced
• 2 Cloves Garlic, Minced
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper
• 1 Cup Water
• 1 Ear Yellow Corn, Steamed and Shucked
• 2 - 3 Cups Baby Kale or Arugula
• 1 Cup Cherry Tomatoes, Halved
• 1/2 Jalapeño, Seeded and Diced
• 1 Ripe Peach, Pitted and Sliced
• Flaky Salt and Ground Black Pepper, to Taste

Instructions

1. Preheat your oven to 450 degrees and rub a cast-iron skillet with one tablespoon of olive oil, evenly coating the bottom and sides.
2. In a large bowl, combine the chickpea flour, basil, garlic, salt, and pepper. Slowly add the water, whisking gently to prevent any lumps from forming. Incorporate one tablespoon of olive oil, whisking until smooth. Cover and let sit for at least 15 minutes to properly thicken and hydrate the flour. Once rested, the batter should be about the consistency of a melted milkshake.*
3. Transfer the batter to your prepared skillet. Bake for 15 - 20 minutes, or until firm and the edges set.
4. Turn on the broiler to high heat and set the pan a few inches away from the top element. Cook for 3 - 6 minutes longer, just enough to lightly brown the top.
5. Meanwhile, prepare the vegetables and greens, and toss them together in a large bowl.
6. When the socca is ready, transfer it to a plate or serving board and top with the salad. Drizzle evenly with the last remaining tablespoon of oil, sprinkle with coarse salt and pepper to taste, and cut into wedges. Serve immediately, while the salad is still cold and the socca is still hot.

Notes

*You can also store the batter in the fridge overnight, up to 12 hours before cooking, if you'd like to prepare it in advance.

Recommended Products

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

• 
  Global 8" Chef's Knife
• 
  Zoe Extra Virgin Olive Oil, 1 Liter Tin (Pack of 2)
• 
  Bob's Red Mill Garbanzo Bean Flour

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 287Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 408mgCarbohydrates: 36gFiber: 8gSugar: 11gProtein: 11g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.