Chickpea Flatbread with Zucchini and Olives

Andrea Potischman | Sep 11, 2024

This beauty is a chickpea flatbread, known more traditionally as a “socca” (in France) or “farinata” (in Italy).  Translated to English, these are savory, tender, unleavened pancakes made from chickpea flour, water, and olive oil. Extremely popular in Mediterranean cuisine, these chickpea flatbreads are easy to whip up, and topping-wise, they are limitless allowing your culinary creativity to truly shine.

Soccas Origin

Although the exact origins of soccas are not entirely clear, food historians believe they may have originated in Genoa, Italy. Soccas are also extremely popular in southern France, particularly in Nice, where they have become a specialty in the region. I’ve heard there is even a famous socca stand in the old town of Nice that some say has been operating since 1860.

But soccas popularity stretches far beyond France and Italy’s borders and into several Mediterranean countries, including Tunisia, Algeria, and Morocco where they are known as a traditional dish called “karantita”. In these regions, soccas are commonly served as simple street food and commonly eaten as a snack or a light meal, either on their own or with toppings such as cheese, olives, or vegetables, or as a base used to replace sandwich bread.

Gluten-Free

Soccas are incredibly easy to make and make a wonderful gluten-free alternative for those who for health, or other reasons, avoid eating gluten.  Typically cooked in a copper pot in a hot oven or on a griddle until the socks are crispy on the outside yet tender on the inside. But this modernized recipe uses a standard cast iron pan which yields a very similar, if not better, result. Soccas can made as thick or thin as desired. I prefer to make my flatbreads on the thicker heartier side and less crepe-like, but both are completely acceptable.

This lovely recipe is not mine, it’s Justin Chapple’s, the original, unadapted version can be seen here. This flavorful flatbread has a wonderful earthy flavor, moist interior, and slightly crispy outer edges no matter how thick or thin you make them. This humble savory pancake is a versatile food that works well almost any time of day. If you ask me, soccas are best served hot, dusted with freshly ground black pepper, and accompanied by a lovely glass of rosé. You can share one casually with a friend or you can sit and eat it on a plate with a fork, truly anything goes.

Chickpea Flatbread with Zucchini and Olives

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Servings:

2

Prep:

20 minutes

Cook:

15 minutes

Wait:

10 minutes

Total:

35 minutes

Ingredients:

• 1 cup chickpea flour
• 1 cup lukewarm water
• 2 1/2 tablespoons Extra-virgin olive oil, divided
• 1 teaspoon Kosher salt, divided
• 1/4-1/2 teaspoon freshly ground black pepper, divided
• Canola oil, for brushing
• 1 small zucchini, shaved lengthwise with a vegetable peeler
• 1 small yellow squash (about 5 ounces), shaved lengthwise with a vegetable peeler
• 1/3 cup pitted kalamata olives, chopped
• 1/3 cup sliced fresh chives
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon fresh oregano leaves
• Shaved ricotta salata cheese, for garnish

Directions:

1. Preheat oven to 450 degrees F. Place a 12-inch cast-iron skillet in the preheated oven for about 10 minutes to heat.
2. While the pan is heating, in a small bowl add the chickpea flour, water, 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until completely smooth, about 30 seconds. Let stand at room temperature for 10 minutes.
3. Carefully remove the hot skillet from oven and lightly brush skillet with oil. Pour the flour mixture into prepared skillet. Next, return the skillet to the oven, and bake until set and lightly browned around edges, about 12-15 minutes.
4. Meanwhile, in a small bowl add the zucchini, yellow squash, olives, chives, lemon juice, remaining 1 1/2 tablespoons olive oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and toss until well combined. Set aside until ready to serve.
5. Invert the flatbread onto a clean work surface or serving plate. Top with zucchini mixture, leaving a 1-inch border, sprinkle with oregano, and garnish with ricotta salata. Cut into 8 slices. Serve immediately.