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4.8 from 51 votes

Fluffy Curried Socca (Chickpea Bread)

Vegan and grain-free socca seasoned with curry spices and baked until fluffy and golden brown. Just 7 ingredients and simple methods required for this wholesome side or snack!

Prep Time
1 hr 5 mins
Cook Time
5 mins
Total Time
1 hr 20 mins
Servings: 8 (Slices)
Calories: 782 kcal
Course: Side Dish , Snacks
Cuisine: Indian , French , Italian , Vegan

Ingredients

BATTER
  • 1 cup garbanzo bean flour
  • 1/2 tsp heaped sea salt
  • 1 tsp baking powder
  • 1 cant cup warm water
SPICE BLEND
  • 1 1/2 Tbsp avocado oil (if avoiding oil, sub water*)
  • 2 tsp curry powder (or store-bought)
  • 1 tsp whole cumin seed (or sub half this amount in ground cumin)
  • 1 tsp whole coriander seed (or sub half this amount in ground coriander)
  • 1/4 tsp whole mustard seed (optional)

Instructions

    Cup of Yum
  1. To a medium mixing bowl, add garbanzo bean flour, sea salt, and baking powder and whisk to combine. Slowly pour warm water into dry ingredients and whisk until smooth.
  2. Heat an oven-safe cast-iron or metal skillet (we prefer cast-iron) over low-medium heat. Add avocado oil, curry powder, cumin seed, coriander seed, and mustard seed (optional) and allow to toast until just fragrant (~2-3 minutes), stirring occasionally. Add spice mixture to chickpea batter, stir to combine, and then cover with plastic wrap or a towel and allow to rest on the counter for 1 hour (or at least 30 minutes). 
  3. Once the socca has rested, preheat oven to 425 degrees F (218 C). Also heat the oven-safe cast-iron or metal skillet from earlier over medium-high heat (it should still have a little oil from cooking the spices earlier, which is great for preventing sticking). Once hot, add enough chickpea batter that, when you swirl it around the pan, the batter spreads into a large, thin pancake that reaches the edges of the pan. 
  4. Carefully transfer the hot skillet to the oven and bake for 10-15 minutes or until bubbles have formed, the edges have browned, and the top is slightly golden brown.
  5. Remove from oven after baking and let cool in the pan for a few minutes. Then gently loosen with a spatula and slice on a cutting board (or slice right in the pan). Repeat cooking process with the remaining batter (our cast-iron skillet is 10 inches in size and yields two large pieces of socca as the recipe is written).
  6. Serve as is or with anything you'd enjoy with naan. Or eat this with dips such as hummus or baba ganoush. Best served fresh. Leftovers will keep at room temperature for 3 days or in the freezer for up to 1 month. Enjoy at room temperature or reheat on stovetop until warm.

Notes

  • *As recipe is written, yields 2 large round pieces of socca bread.*If subbing water for oil, make sure to use a non-stick pan.*Nutrition information is a rough estimate calculated without optional ingredients.*Recipe adapted from At Home in the Whole Food Kitchen by the talented Amy Chaplin
  • 2 large round pieces of socca bread.
  • *If subbing water for oil, make sure to use a non-stick pan.
  • *
  • Nutrition information is a rough estimate calculated without optional ingredients.
  • *Recipe adapted from At Home in the Whole Food Kitchen by the talented Amy Chaplin

Nutrition Information

Serving 1serving Calories 78.2 (4%) Carbohydrates 7.3g (2%) Protein 2.7g (5%) Fat 4.3g (7%) Saturated Fat 0.5g (3%) Sodium 221mg (9%) Potassium 110.7mg (3%) Fiber 1.6g (6%) Sugar 1.3g (3%) Calcium 50mg (5%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 8(Slices)

Amount Per Serving

Calories 782

% Daily Value*

Serving 1serving
Calories 78.2 4%
Carbohydrates 7.3g 2%
Protein 2.7g 5%
Fat 4.3g 7%
Saturated Fat 0.5g 3%
Sodium 221mg 9%
Potassium 110.7mg 2%
Fiber 1.6g 6%
Sugar 1.3g 3%
Calcium 50mg 5%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.