Socca #SundaySupper

Socca from Curious Cuisiniere

A street food specialty of southeastern French cuisine, socca is the perfect afternoon snack for munching while you take a walk around the market. 

When I visited Nice a few years back, one of the ‘sights’ we were told we had to find was Chez Thérésa in the Cours Saleya open air market in the heart of Old Town.

Chickpea Fries (Panisse)

Use up the rest of your chickpea flour with some chickpea fries!

The market was bustling with vendors, locals, and tourists. It was the hot spot to be on a beautiful day. And as we meandered with the crowd, we wondered if we would ever be able to find this famous Thérésa.

But then the crowd seemed to thicken, the air got slightly warmer, and a delicious toasted scent was distinct above the other wonderful smells of the market.

We were getting close.

As we peaked through the crowd, we realized it was in fact almost lunch time, and there was a large mass around a woman tending a steel drum. She took orders and directed patrons who desired to sit while pouring batter onto the large, fire-darkened top of the drum. The socca cooked in minutes, but the minutes dragged on in the presence of that heavenly scent, and as you realized the socca that your portion would come from was probably quite a few a way.

When the thin, crepe-like pancake was blistering nicely, Thérésa quickly sliced it into portions. Some went onto plates that were served to seated guests with a glass of rosé. Some were wrapped in paper cones and handed to those eagerly standing in line.

Socca from Curious Cuisiniere Socca from Curious Cuisiniere

Socca starts as a simple, thin batter of chickpea flour, water, and olive oil. It is cooked, traditionally over a fire, but a broiler or oven can work nicely instead. It is eaten piping hot with a sprinkling of salt and pepper.

In my opinion that’s the essence of street food: simple and delicious.

Socca from Curious Cuisiniere

Socca (Chickpea Flat Bread)
Prep time
Cook time
Total time
Yields 1 (10") round
Recipe type: Appetizer
Yield: 4
  • 1 c chickpea flour
  • 1 c water
  • 1 ½ Tbsp olive oil
  • 1 clove garlic, minced
  • ½ tsp paprika
  • ½ tsp salt
  • 1 Tbsp olive oil
  1. In a medium bowl, mix all ingredients except the final Tbsp of olive oil. Stir until smooth.
  2. Let the batter rest on the counter for 30 min, to allow the flour to absorb some of the water.
  3. When you are ready to cook the socca, place the 1 Tbsp of oil in a 10” cast iron frying pan. Place the pan with the oil on your oven’s middle rack. Preheat your broiler to medium high.
  4. Once the oil and oven are hot, remove the pan from the oven, give the batter one good stir, and pour the batter into the hot pan.
  5. Immediately place the pan back into the oven under the broiler.
  6. Bake 10-15 min checking every few minutes, as baking times will vary depending on broiler. Your socca is done when the edges are pulling away from the sides of the pan and the top is beginning to blister from the heat.
  7. Transfer to a cutting board and slice into pieces. Serve warm with salt and pepper.
Nutrition Information
Serving size: ¼ of the 10" socca Calories: 259 Fat: 11.8g Saturated fat: 1.6g Carbohydrates: 30.7g Sugar: 5.4g Sodium: 305mg Fiber: 8.8g Protein: 9.7g Cholesterol: 0


This week’s world extravaganza is hosted by Beate of The Not So Cheesy Kitchen and Heather of girlichef.

Bread on the Boulevard

Hand-Held Savory Eats

To-Go Containers

Sweets on the Streets

Grab a Thermos 

Sunday Supper MovementAnd remember that we have a #SundaySupper chat at 7 PM each on Sunday evening. We tweet throughout the day using the hashtag #SundaySupper, then we all gather to share ideas, recipes and answer questions from 7-8 PM ET. Check out our #SundaySupper Pinterest Board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement

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