Socca is a traditional flatbread made in Nice, France. Featuring chickpea flour and a few other ingredients, it’s easy to make and full of flavor.

There are many socca recipes online, but the first time I ever heard of socca was in VegNews magazine. Gourmet vegan cookbook author Robin Robertson writes food articles for VegNews, and when I saw this recipe, I knew I had to try it. It has become a weekly menu item in my home. Below is a variation of Robin’s original recipe.

Socca Chickpea Flatbread

1 cup chickpea flour (garbanzo bean flour)

1/2 tsp. salt

1/4 tsp. black pepper

2 tsp. minced fresh rosemary

1 cup water, at room temperature

3 Tbsp. olive oil

1/4 cup Kalamata olives, diced into 1/4-inch cubes

1/4 cup minced red onion or scallions

•  Place a 10-inch cast iron pan in the oven and heat to 425º
• Combine the flour, salt, pepper, rosemary, water, and 2 tablespoonfuls of the olive oil in a bowl and mix well, using a whisk to get rid of any lumps. Cover with a towel and let sit on the counter for about 1 hour. (It can sit for several hours without any harm.)
• When ready to cook, stir the olives and onions into the mixture. Remove the cast iron pan from the oven (use a potholder, as the pan will be extremely hot!). Pour in the remaining olive oil and swirl to coat the pan. Immediately pour in the chickpea mixture and swirl until evenly distributed. Return the pan to the oven and bake until firm and a little browned on the edges, about 10 minutes.
• Remove from the pan and slice.

Makes 4 servings

Socca is delicious on its own, but it’s also tasty when topped with avocado slices or a dollop of vegan pesto. You can eat it while it’s fresh and hot or right from the fridge the next day. Socca is my favorite new discovery—we often have it for dinner with a big green vegetable salad and nothing else. I hope you will try it and let me know what you think!