Rosemary socca with artichoke hearts and sun-dried tomatoes

I am no longer following a strict vegan diet (details here if you don’t know what I am talking about) but one of the best things I learned from the experience was a completely new way to cook. I learned to cook without the entire meal revolving solely around a meat. I also learned that my body really likes the vegan diet, and while it is not conducive for my lifestyle, I like to include at least one or two vegan meals throughout the week. I have been reading the Mighty Vegan blog religiously since I discovered it, and this is where I often get my vegan recipes from. This one seemed easy enough for me to tackle and the mixture of rosemary, sun-dried tomatoes and artichoke just really intrigued me.

For Socca
2 cups of garbanzo bean flour
3 cups of warm water
2 tbsp of olive oil
2 tsp of kosher salt
1 tbsp of dried rosemary
1 tbsp coconut oil (to coat the pan)

For topping
1 tbsp of olive oil
1 yellow onion, cut in half then sliced
2-3 cloves of garlic, sliced
2 cans of artichoke hearts
1/2 jar of marinated sundried tomatoes
1 tbsp of dried basil
1 tbsp of dried oregano
salt and pepper to taste
optional: 1/3 cup of toasted pine nuts

For Socca
Preheat the oven to 450º.

In a 9 inch, somewhat deep frying pan, add a tablespoon of coconut oil and put the pan in the oven to warm up, about 5 minutes or so. In the meantime, mix all of the ingredients together for your socca and whisk until all clumps are gone. Pour this mixture into the heated up pan and put it back into the oven, let this cook for about 30 minutes, or until it’s golden brown. Take out of the oven and let it sit for about 10 minutes.

For Marinade
In a medium saucepan heat the olive oil and add the garlic and onions. Saute until tender, about 5-7 minutes. Add in everything else and stir continually until everything looks tender and saturated.


Have you ever made or even heard of socca? (this was totally new to me…)

What is your favorite vegetarian meal? (common, we all have at least one…)


15 responses to “Rosemary socca with artichoke hearts and sun-dried tomatoes

  1. I’ve been wanting to try socca for a few months now. This recipe looks delicious! I need to try it soon!

  2. I love a huge salad with a giant (good quality) veggie burger plopped on top!

  3. I’ve never tried (or heard of) socca.. but I’m intrigued! I think my favorite vegetarian meal would be eggplant parm. I’m pretty sure thats the only vegetarian thing i’ve had.. i never realized how much meat I eat until now!

  4. This looks really good! I’ve heard of socca, but haven’t gotten around to making it myself. Where did you get garbanzo bean flour from?

    My favorite vegetarian meal has to be my cauliflower curry!

  5. I heard about socca recently but didn’t know what it was. This looks really good and easy, I plan to make it soon now! Awesome 🙂

  6. Hi Jessica,
    So happy you liked the recipe. Your socca looks beautiful! : )

  7. Mmm looks yummy! I haven’t tried socca, but I’ve heard lots of good things about it!

  8. Rosemary is my favorite herb! I’ve had a bag of chickpea flour for a while that got shoved to the back of my cupboard and forgotten about, so this will be the perfect way to use it.

  9. I have heard of socca but I have yet to make it, can’t believe it! Sounds like wonderful flavors!! I love Might Vegan too!!

  10. Allll my favorite meals are vegetarian 😉 haha

    I like socca! I made a BBQ Tempeh Socca “pizza” once and it was pretty good!

  11. I’ve never heard of socca but I love anything with sun dried tomatoes. Do you think this would fill up my carnivorous boyfriend?? Could I use regular flour? (im not vegan by any means!)

  12. The Teenage Taste

    I’ve never made homemade socca (I’m too cheap to buy garbanzo bean flour), but I have made other flatbreads like naan and focaccia. The artichoke and tomato topping would be perfect on them too! 🙂

  13. I love socca. It makes a great pizza 🙂

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