Mediterranean Chickpea Socca with Roasted Cherry Tomatoes and Goat Cheese Recipe
This Socca recipe is a delicious and authentic chickpea flour pancake from the Mediterranean region, topped with a flavorful mix of garlic-sautéed cherry tomatoes, marinated artichokes, olives, and optionally creamy goat cheese. Crisp on the edges and tender inside, it’s perfect as a warm appetizer or light meal showcasing fresh, vibrant Mediterranean flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
For the Socca
- 2 ½ cups chickpea flour
- 2 cups cold water
- 3–4 tablespoons olive oil, divided
- 1 teaspoon salt
- Pepper to taste
- 2 tablespoons chopped fresh rosemary (optional)
- 2 tablespoons chopped green onions (optional)
For the Mediterranean Topping
- Olive oil
- 1 garlic clove, thinly sliced
- 1/4 cup cherry tomatoes
- 1/4 cup crumbled goat cheese (optional)
- 1/4 cup sliced marinated artichokes (preferably grilled)
- 1/4 cup olives, halved or sliced
- Flaky finishing salt such as Maldon
- Cracked black pepper
Instructions
- Prepare the Batter. In a medium mixing bowl, whisk together the chickpea flour, cold water, 2 tablespoons olive oil, and salt until smooth. Cover the bowl with a tea towel or plastic wrap and let the batter rest for at least 1 hour to allow the flour to hydrate fully, which improves texture.
- Add Herbs. When ready to cook, gently fold in the chopped fresh rosemary and green onions if using to infuse extra flavor into the batter.
- Preheat the Oven and Skillet. Place a heavy skillet, ideally cast-iron, inside your oven and set the temperature to 450°F (232°C) to preheat. This ensures the pan gets very hot for optimal cooking texture.
- Cook the Socca. Once the oven has reached temperature, carefully remove the hot skillet using oven mitts. Add 1 tablespoon of olive oil to the pan and swirl to coat the surface. Immediately pour the batter into the skillet, spreading evenly so it reaches the edges. Place the skillet back in the oven and bake for 8 to 10 minutes, or until the socca is set, firm, and the edges are starting to brown.
- Brown the Top. To finish, either flip the socca carefully and cook briefly on the other side in the skillet for a slightly crisp bottom, or place the skillet a few inches below the broiler for 2-3 minutes until some spots brown nicely.
- Prepare the Mediterranean Topping. While the socca cooks, heat a splash of olive oil in a medium sauté pan over medium-high heat. Add the sliced garlic and sauté for about 1 minute until it just begins to brown and become fragrant. Add the cherry tomatoes and cook until they start to blister, about 2-3 minutes. Remove from heat and set aside.
- Assemble and Serve. Transfer the socca to a cutting board and slice into wedges. Top with crumbled goat cheese (if using), the blistered tomato and garlic mixture, marinated artichoke slices, and olives. Season with flaky finishing salt and cracked black pepper to taste. Serve immediately while warm for the best texture and flavor.
Notes
- Resting the batter is crucial to hydrate the chickpea flour and eliminate lumps.
- Using a cast-iron skillet ensures even heat distribution and ideal crispness.
- The socca can be flipped or broiled to add a crispy top layer depending on your preference.
- If goat cheese is not preferred, it can be omitted or substituted with vegan cheese.
- Flaky salt like Maldon adds a nice texture contrast and accentuates flavors.
- Marinated artichokes and olives add a salty, briny contrast to the mild chickpea pancake.
Keywords: Socca, chickpea pancake, Mediterranean appetizer, gluten free pancake, savory chickpea crepe, Mediterranean topping, garlic tomatoes, artichoke olives
