Socca Niçoise


Chef Julie Bavant of Hobbes plays with contrasting temperatures and textures to turn a simple chickpea pancake from the South of France into a light, healthful meal.

  • 6Servings



  • 6 tomatoes, cut into chunks (5 cups)
  • 2 small red onions, cut into thin rings (2 cups)
  • 1 medium green bell pepper, cut into thin strips (1 cup)
  • 1/4 cup cilantro leaves
  • 1/4 cup thinly sliced fresh basil leaves
  • 2 Tbs. olive oil
  • 1 Tbs. sherry vinegar


  • 3 cups chickpea flour
  • 4 Tbs. olive oil, divided
  • 1 tsp. salt
  • 1 pinch ground turmeric
  • Freshly ground black pepper, for sprinkling
  • Fleur de sel, for sprinkling


1 | To make Salad: Toss together tomatoes, onions, bell pepper, cilantro, and basil in large bowl. Set aside.

2 | To make Socca: Pour 2 cups cold water into medium bowl. Gradually whisk in chickpea flour, and whisk 2 to 3 minutes, or until batter is smooth. Whisk in 2 Tbs. oil, salt, and turmeric.

3 | Coat large non-stick skillet with 1 tsp. oil, and heat over medium heat. Pour in 1/2 cup of batter to cover entire skillet bottom by 1/16 inch. Cook 5 to 7 minutes, or until batter begins to brown. Flip, and cook 5 to 7 minutes more, or until browned and firm. Transfer to baking sheet, and place in oven to keep warm. Repeat with remaining batter.

4 | Just before serving, toss Salad with oil and vinegar, and season with salt and pepper, if desired. Sprinkle each Socca with pepper and fleur de sel, and serve with Salad.

Nutrition Information

  • Calories: 345
  • Carbohydrate Content: 37 g
  • Fat Content: 17 g
  • Fiber Content: 8 g
  • Protein Content: 12 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 476 mg
  • Sugar Content: 11 g