I’m especially excited to share this socca recipe because it brings together two things I love: the simple cooking inspiration I picked up during my time in the south of France, and a satisfying vegan breakfast that feels hearty, savory, and fresh. Socca, also known as Provençal chickpea flatbread, is made with chickpea flour, water, olive oil, herbs, and a few simple seasonings. It cooks quickly in a skillet and has a tender, slightly crisp texture that makes it perfect for breakfast, brunch, lunch, or a light dinner.
Before going vegan, breakfast was one of my favorite meals. Toast, omelettes, scrambles, and breakfast sandwiches were all part of my regular routine. After becoming fully vegan, it took me a while to reimagine what breakfast could look like. At first, it was easy to focus on the foods I no longer ate, but eventually I realized that plant-based cooking is not about missing out. It is an invitation to discover new ingredients, explore new traditions, and recreate familiar meals in a different way.
That is exactly why this vegan socca feels so special. Chickpea flour creates a naturally egg-free batter that cooks almost like an omelette, while still having its own distinctive flavor and character. It is simple, affordable, and deeply satisfying. The addition of sautéed onion, garlic, parsley, basil, olive oil, salt, and pepper gives the flatbread a savory Mediterranean flavor without requiring complicated ingredients.
Socca is often associated with the south of France, where it is served as a rustic chickpea flatbread. In Italy, similar versions are known as farinata or cecina. This version takes inspiration from the flavors I learned while cooking in Toulouse, particularly the idea of building a dish around sautéed aromatics. The cooking class I attended included a style of piperade, a Basque-inspired dish traditionally made with peppers and tomatoes. Since this version was created in November, when tomatoes and peppers were not in season, I kept the topping simple with onions, garlic, and herbs.
The result is a flavorful, naturally vegan chickpea flour flatbread that feels both comforting and fresh. It can be served plain, topped with herbs, or paired with your favorite sauce. If you enjoy savory breakfasts, this Provençal socca recipe is a wonderful way to bring variety to your morning meal while keeping the ingredients wholesome and easy to prepare.
Socca | Provençal Chickpea Flatbread
5 minutes
10 minutes
15 minutes
2 -3 socca
Ingredients
Socca
- 1 cup chickpea flour besan
- 1 cup water
- 2 tablespoons extra virgin olive oil
- 1/3 cup fresh parsley minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
Vegetables
- 1/2 medium yellow onion chopped
- 6 cloves garlic minced
Instructions
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In a bowl, whisk together the chickpea flour, water, olive oil, parsley, salt, pepper, and dried basil until smooth and evenly combined. Let the batter rest for at least 20 minutes so it can thicken slightly.
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While the batter rests, chop the onion and mince the garlic.
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Heat a skillet over medium heat with a drizzle of olive oil. Add the chopped onion and minced garlic, using as much as you prefer for each batch. Sauté for a few minutes, just until fragrant and softened, before the garlic begins to brown.
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Divide the cooked onion and garlic into halves or thirds, depending on whether you want to make two or three socca. Remove the vegetables from the pan, then return one portion to the skillet and spread it evenly. Make sure the pan is well oiled, as socca can stick easily.
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Pour enough batter over the onion and garlic to cover the bottom of the skillet in a thin layer. Cook for about 3 minutes per side, or until the socca is set and lightly browned. Cooking time may vary depending on the heat of the pan.
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Repeat with the remaining vegetables and batter, adding a little more olive oil between batches to prevent sticking.
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Serve warm with fresh parsley and any sauce or garnish you enjoy.
Notes
Song of the Day
God Only Knows – The Beach Boys