Socca with vegetables

By Line
  • Cook: 30 min
  • Servings: 4


  • 160 g chickpea flour
  • 2 tbsp olive oil in the batter + extra for cooking and flavouring
  • 1 red onion , thinly sliced in wedges
  • 1 clove garlic , thinly sliced
  • 1 broccoli
  • 1 lemon
  • 1 container Apetina® White cheese slice natural
  • salt and pepper


Vary the flavours with smoked paprika, ground cumin, chopped herbs or try other types of flour.


Sprinkle with a little extra olive oil, salt and pepper, garnish with some chopped herbs if you like and serve warm.

Socca is extremely popular in Southern France. They serve the flatbread as snacks, street food or a starter. Socca can be enjoyed as is or topped with everything from ham and parmesan to leafy lettuce and veggies.

Whisk together the chickpea flour, olive oil, water, salt and pepper until smooth. Let the batter rest for at least 30 minutes, preferably longer. Heat 1 tbsp olive oil in a pan. Sauté the onions over low heat until they begin to brown slightly. Add the broccoli and garlic and turn the heat up to medium. Sauté for 6-7 minutes or until the vegetables begin to brown. Set aside. Heat a little more oil in the pan and cook the flatbread over medium to high heat for 2-3 minutes on each side. Sprinkle the vegetables with a little oil and top with cubes of feta and a squeeze of lemon.


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