Garlic, Rosemary and Olive Socca

Chickpea flour is only a recent addition to my kitchen, but it has fast become a favourite ingredient in so many of my recipes. I’ve never come across anything like it. With a unique flavour that compliments both sweet and savoury, it’s potential to compliment any dish is boundless. One of my first experiments with chickpea flour was making socca, a Mediterranean-style savoury pancake which was also a novelty for me, and I’ve been hooked ever since.

Socca is incredibly simple to make, requiring few store-cupboard essentials plus some fresh herbs for beautiful flavour. You can pair it with just about anything, from grilled chicken to tomatoes and cheese for a more pizza-esque recipe, but personally I like to keep it really simple and let the flatbread itself do the talking. In this recipe, it’s very simply served with some tenderstem broccoli and red onion relish for the perfect combination of sauce and crunch. Of course, I recommend getting experimental and eating how you please, but if you want the task taken off your plate then this combination is fool-proof. Give it a go!


Makes 6 small socca

  • 160g gram flour (chickpea flour)
  • 200ml cold water
  • 1 tablespoon olive oil
  • 4 springs of rosemary
  • 2 cloves of garlic
  • A generous pinch of salt and

For the broccoli

  • 10 tenderstem broccoli sprigs
  • Olive oil
  • Pinch of salt and pepper

For the red onion relish

  • 1 red onion (skin removed and thinly sliced)
  • Pinch of salt and pepper
  • 1 teaspoon balsalmic vinegar
  • A dash of water


Pre-heat your oven to 160°C.

Mix together all the ingredients for your socca and allow to set for 15 minutes. At the same time, place your broccoli in a roasting dray, drizzle with some olive oil and a pinch of salt and pepper and place in the oven for 15 minutes.

In the mean, start making your red onion relish. Bring a saucepan to medium heat on the stove top and add a dash of water plus some salt and pepper. Add your red onion and cover the saucepan. Allow to cook for 5-10 minutes, until the onions are soft and caramelised. Then, add your balsalmic vinegar and fry off until the onion is slightly browned at the edges. Remove from the heat and leave covered whilst you make the socca.

Bring a frying pan to medium heat and add a dash of olive oil. Pour a ladle-full of the socca mix into the centre of the pan and cook until bubbles form on top. Then, flip and cook for another minute before transferring to a plate. Repeat until you have used all of the mix.

To serve, add a tablespoon of the relish to the centre of the socca and top with the broccoli sprigs. Drizzle a little extra olive oil to serve and enjoy!

Loved this recipe? Check out some of my other mains recipes!

Maxine Ali