Socca with broccoli and olives

Ingredients

• 120 g (1 cup)chickpea flour
• 180 ml (¾ cup)water
• 15 ml (1 tablespoon)olive oil
• 1.25 ml (¼ teaspoon)salt
• 1.25 ml (¼ teaspoon)freshly ground black pepper
• 1onion, cut into half-rings
• 1 leek, or ½ broccolileek, sliced into rings, or broccoli, cut into very small florets
• 2 clovesgarlic, finely chopped
• 3 tablespoonsgreen olives, sliced into rings
• 3 tablespoonsblack olives, sliced into rings

Instructions

1. 1

   Mix the batter

   Whisk the chickpea flour, water, olive oil, salt and pepper in a bowl until the large lumps have gone. Set the batter aside briefly so it can thicken.

2. 2

   Cook the vegetables

   Heat a splash of oil in a frying pan or wok. Cook the onion, broccoli or leek and garlic until the onion starts to brown, then stir in the olives.

3. 3

   Bake the socca

   Line a 24 cm round baking tin with baking paper and spread the vegetables over the base. Pour the batter over them and bake for 25 minutes, until set. Serve warm or cold.

What is socca?

Socca is a flatbread made with chickpea flour and is closely associated with Nice in southern France. This version turns the simple batter into a vegetable-topped bake, with olives adding a salty, savoury contrast.

The batter needs only a short rest to thicken, while the vegetables are cooked first to soften them and bring out their flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 8g protein, 27g carbs, 8g fat.

Chickpea flour supplies most of the carbohydrates and some of the protein, while the olive oil and olives provide much of the fat. The vegetables add fibre and volume; pair a wedge with a generous salad or extra vegetables for a more balanced plate.

Choosing the vegetables

Broccoli: Cut it into very small florets so it softens during the brief frying and baking. Larger pieces can stay firm in the finished socca.

Leek: Use the sliced leek as an alternative to broccoli. It cooks down gently and pairs well with the onion and olives.

Getting a smooth batter

Whisk until the largest lumps disappear, then leave the mixture to stand briefly as the recipe directs. A few tiny lumps are less troublesome than a batter that has not had time to thicken.

Pour the batter evenly over the vegetables so it can set into a consistent layer.

Cook the topping first

Brown the onion with the broccoli or leek and garlic before assembling the tin. This gives the vegetables a head start and helps avoid a raw onion flavour in the bake.

Stir in the olives after cooking the vegetables, so they are distributed through the topping without needing extra time in the pan.

How to tell when it is ready

Bake for 25 minutes, until the batter has set. The centre should no longer look loose when you gently move the tin.

The method does not specify an oven temperature, so use the temperature given by the original recipe source if available rather than guessing.

Serving ideas

Serve the socca warm straight from the tin, or let it cool and serve it cold. A crisp green salad or simply dressed vegetables make a fresh accompaniment.

Cut it into wedges for a main meal or smaller pieces for sharing.

Recipe notes & tips

• Chop the broccoli into very small florets so it cooks through.
• Let the batter stand while you cook the vegetables.
• Use baking paper to make it easier to lift the socca from the tin.
• Spread the vegetables evenly before pouring over the batter.
• Check that the centre is set before taking the tin from the oven.

Variations

• Use leek: Swap the broccoli for sliced leek as suggested in the recipe.
• Add herbs: Stir chopped thyme or parsley into the vegetables for an aromatic variation.
• Change the olives: Use only green or only black olives if that is what you have.
• Add chilli: Mix a little chilli into the vegetables for a warmer finish.
• Serve with salad: Add a crisp green salad alongside the socca for a fresh contrast.

Common mistakes to avoid

• Large broccoli florets: They may stay firm; cut them into very small pieces.
• Lumpy batter: Whisk until the large lumps are gone and let it stand briefly.
• Pale onion: Cook the vegetables until the onion starts to brown before assembling.
• Uneven topping: Spread the vegetables across the tin before adding the batter.
• Underset centre: Bake until the batter has set, allowing the full 25 minutes.

How to store

Store leftovers covered in the fridge and eat within 3 days. Reheat in the oven until warmed through, or serve cold as the recipe suggests.

Frequently asked questions