🥞 Socca
Socca is a thin, large pancake from Nice made from chickpea meal (ground chickpeas), water, olive oil and salt, baked in a very hot oven in a wide copper pan. The edges turn crisp and blistered while the centre stays soft, with a nutty, earthy flavour. It is cut into rough pieces, seasoned generously with black pepper and eaten hot with the fingers as street food.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 150 g chickpea meal (ground chickpeas)
- 300 ml water
- 2 tbsp olive oil, plus 1 tbsp for the pan
- ½ tsp salt
- Freshly ground black pepper
Method
- Whisk the chickpea meal, water, 2 tbsp olive oil and salt into a smooth, thin batter and rest it for 30 minutes.
- Heat the oven to its highest setting with a large baking tray or pan inside.
- Brush the hot pan with the remaining oil and pour in a thin layer of batter.
- Bake for 8–10 minutes until set, then grill for 1–2 minutes until blistered.
- Cut into pieces, season with pepper and serve hot.
How to make it lighter
- Brush the pan with oil instead of pouring it — 1 tbsp oil ≈ 120 kcal.
- Serve with a tomato or cucumber salad to make a fuller, lighter plate.
- Eat a quarter of the pan as a portion and share the rest.
History
Socca is a speciality of Nice and the surrounding coast, closely related to farinata from neighbouring Liguria in Italy. It is still sold from market stalls in Nice's old town, especially around the Cours Saleya.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →