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Chickpea Flatbread with Harissa Kale, Fennel + Tomatoes

Active Time: 30 minutes
Total Time: 30 minutes
  • Gluten Free
  • Low Carb/Paleo
  • Vegetarian
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Why we love it:

These “pancakes” are called Soca. They’re popular in Italy and made with chickpea flour. I love this batter because it’s made of just a few ingredients and the pancakes are quite durable and easy to flip. The flour is most often called Chickpea though some brands do say Garbanzo Bean Flour. It’s the same exact thing!


  • 1 cup Chickpea Flour
  • 12 cup Extra Virgin Olive Oil (divided)
  • 112 teaspoons Kosher Salt (divided)
  • 1 bunch Lacinato Kale
  • 2 cloves Garlic
  • 1 pint Cherry Tomatoes
  • 1 Fennel Bulb
  • 1 Tablespoon Harissa Paste (or more, to taste)
  • 1 teaspoon Sherry Vinegar (or red wine vinegar)
  • 2 Tablespoons Unsalted Butter (cut into pieces and cold)
  • 1 cup Plain Greek Yogurt

Cooking Instructions

  • 2. BATTER

    For 6 - 8 pancakes in a 6 X 8 inch pan: Whisk 1 cup chickpea flour, 2 Tablespoons olive oil, 1 teaspoon salt, and 1 cup water in a medium bowl. Let sit at least 10 minutes and up to 1 hour to let flour hydrate.


    Wash the kale and shake the leaves dry. Stack them up and slice into strips that are about ½” wide. You can leave the stems on and slice right through them!

    Mince or slice the garlic cloves. Wash the tomatoes. Slice the top stalks off of the fennel bulb and set aside. Slice the bulb in ½, then quarters. Remove the center core from each quarter. Then, slice into thin strips.

  • 4. SAUTÉ

    Heat a large pan (or even a pot) over medium heat and add about 2 Tablespoons of olive oil. When it’s hot, add the fennel and garlic. Season with a pinch of salt and cook, stirring, for about 4 minutes until they become tender. Next add the tomatoes and let them simmer for about 3 - 4 minutes until they start popping! At that time, add the kale. Sauté for about 2 minutes and add the harissa and the vinegar. Turn off the heat and stir in the butter, if using, until it’s all melted.

    This topping can wait in the pan with no heat under it until you're ready to serve.


    Meanwhile, make the pancakes. You can get these going while the topping is sautéing or wait until after if you prefer. You can use a 6 or 8” sauté pan - you can even use a 12” pan if you like but for serving you’ll cut them in ½. Nonstick or cast iron is helpful here.

    Heat 1 - 2 Tablespoons oil (more for larger pans, less for smaller) in the pan over high until shimmering. Pour in about ⅓ cup of batter and tilt to evenly coat the pan to the edges. Let it cook for about 2 - 3 minutes until you can see that it’s dry and the edges are golden, so you can flip it. Use a spatula and flip! Cook the other side for 1 - 2 minutes. Remove this pancake to a pan.

    Repeat with the remaining batter. Place them all in the oven for about 2 - 3 minutes to warm and fully cook through.

  • 6. SERVING

    Plate a pancake or two per plate and top with veggie topping. Spoon yogurt over top to taste.

    Leftover Soca pancakes are great at room temperature or warmed in the toaster oven. Try them for breakfast with an egg on top, or with almond butter and a drizzle of honey.

Check out our new features!


    this flour is GF
    serve with pesto, use DF yogurt or cheese
    try soft herbed chevre for serving
    serve with seared shrimp or a filet of fish. A can of tuna flaked over top would be wonderful, too
    there’s really no great substitute, it’s worth seeking out and not too challenging to find! You can also get it from Bob’s Red Mill via Amazon. It’ll be here in time for Tuesday’s dinner
    chili garlic sauce works, so does tomato paste
    use an onion or mushrooms
    sour cream, burrata, or pesto
    serve with seared sausages

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • Without the spicy veggies, this is a hit for kids! Slice into wedges and serve with maple syrup and yogurt for dipping.
  • Add a side of the veggies before you add the harissa if spice is a problem
  • Serve with a side of raw carrots or broccoli

Prep Ahead & Use It Up

  1. Mix up the batter up to 1 hour ahead
  2. You can also cook the pancakes and reheat them in a toaster oven before serving, they hold up pretty well
  3. Make the filling or just prep the greens
Rate this recipe:
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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