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Active time
10 minutes
Total time
1 hour
4 servings

1 cup chickpea flour

1 cup water

½ teaspoon salt

½ teaspoon pepper

1 tablespoon extra virgin olive oil

¼ cup pitted kalamata olives, chopped

8 anchovies

½ cup curly green kale, chopped

½ teaspoon dried oregano

½ cup chunks of feta (optional)

  1. Add flour, salt, pepper, and water to a large bowl. Stir to combine and place in the refrigerator.
  2. Preheat oven to 450°F. Heat a 12-inch cast iron skillet in the oven for 30 minutes.
  3. Remove the skillet carefully. Add extra virgin olive oil.
  4. Stir chickpea flour mixture once more and add to hot skillet. Top with olives, anchovies, and kale.
  5. Bake for 20 minutes.
  6. Once the edges are brown and crisp, add oregano.
  7. (Optional) If you add the feta, turn the broiler on and place skillet back in the oven. Allow cheese to melt for approximately 3-4 minutes.
  8. Cut the socca into slices and serve hot. 

Recipe courtesy of Emilia Petrucci and Oldways. Media: contact us for permission to reprint and for a hi-res image.


Calories: 180
Total Fat: 10.1g
Saturated Fat: 1.3g
Sodium: 845mg
Carbohydrate: 15.6g
Fiber: 3.6g
Sugar: 2.6g
Added Sugar: 0g
Protein: 7.6g

Yield: 4 servings

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