Socca with Caramelized Onions, Peppers, and Capers

A sides, Vegan post written by on January 10, 2013


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I’m in search of simple. Usually, my day-to-day kitchen adventures tend to be quick and straightforward – then I come on here and show a few glimpses of something special and idealized. It’s usually not how I cook. Also, I wanted to share this as a precursor to something more complex and sweet (for Monday). After that it’s going to get especially Asian on this blog, for a month or so.

Tonight, however, I am making some socca. I’d be lying if I told you I’ve been to Nice, but if I were to go, I’d eat this three times a day. Socca is a pancake made from chickpea flour. It’s been blogged about a million times, though I never would have believed how amazing it was if I hadn’t made it myself. It’s savory and filling – something that’s hard to achieve in vegan dishes. Everyone loves socca, trust me.

There are of course a million variations for making socca, but my usual accompaniments are these: caramelized red onions, sautéed red bell peppers, and capers. Be sure to mix the batter well in advance for better digestion – I think it also makes a better tasting socca! You can top them with anything from butternut squashes to kale or even a fresh salad. Tonight I am serving this with a golden, chunky borscht and a simple baby kale salad.


Socca Batter

1 c. chickpea flour (it is best to use flour made from cooked chickpea – or make it yourself)

1 c. 2TB water

1TB Olive Oil

1 ts. salt

pinch of ground cumin

Toppings: 1 caramelized red onion, 1 sauteed red bell pepper, 1 TB capers

+ Mix socca batter and allow to sit for at least 30 minutes. You can use this time to prep your toppings.

+ Turn on your broiler. Heat your cat iron skillet on the stove and put in about 1 TB of olive oil. My skillet is about 10 inches so it makes 2 pancakes from this recipe. Once your oil and skillet is hot, pour in your batter and allow to cook while you top it with your desired toppings*. Your batter will get solidified and crispy around the edges.  Immediately place your skillet into the broiler to roast. The toppings and pancake will get crispy and nearly burnt – similar to the socca cooked in fiery flames  in Nice. Serve immediately.

*If you want to top it off with raw, fresh ingredients, skip this step.

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3 Responses to “Socca with Caramelized Onions, Peppers, and Capers”

  1. SeanTempesta says:

    That looks freaking amazing!

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