Chickpeas in  Provençal Cuisine

Originating from the Middle-East, chickpeas (“pois chiche”, in French) are widely consumed in Mediterranean regions, including Provence in Southern France. Chickpea flour, notably, is the base of most Provencal street-food, include the “Socca” in Nice, the “Cade” in Toulon and the little fried “Panisses” in Marseille (a recipe you can find in my cookbook).  

It is also common in Provence to cook and enjoy chickpeas stewed with tomatoes and in salads along with staple fixings from the local repertoire: olives, anchovies, herbs… just like in today’s recipe.  

The Recipe

This chickpea salad is traditionally made for Palm Sunday – the Sunday before Easter. A few stories explain this custom… Some believe that Christ crossed a field of chickpeas before entering Jerusalem on Palm Sunday. Some others see it as a memory from the 15th century, when a ship full of chickpeas docked in the city of Toulon (others will tell you Marseille, or Fréjus…), saving people from famine. 

This salad recipe is a delicious blend of flavors and texture at every bite. The chickpeas bring creaminess and nutty notes, the olives and anchovies pack a salty punch and the celery add a fresh crunch. The salad is finished off with zippy green onions and fresh herbs, and a simple dressing made from olive oil, vinegar and anchovy oil, for extra depth of flavor.  

This Provençal Chickpea Salad recipe is quick and simple, filling and nutritious. It is made in less than 15 minutes and easy scalable to make for 6, or just 2 people. Serve it as a starter, a side or on it own. It also keeps well, so you can prepare it ahead of time and pack it up for a savory lunch on the go. 

Cooking notes: 

• For rapidity and convenience, I use a can of cooked chickpeas (drained). 
• Taste and adjust your seasonings! My tip for making a great salad is tasting and adjusting as you season your salad, until you reach the flavors you love. You may need an extra drizzle of oil and an extra pinch of salt… taste to find out! 
• Save some parsley and green onions aside for garnishing before serving. They’ll add a nice freshness to the salad. 
• Other traditional Provencal fixings that go perfectly into this salad are thin slices of bottarga (very popular in Provence), diced cucumber and/or cherry tomatoes. 

I hope you’ll love this  Provençal Chickpea Salad with Olives, Anchovies and Celery as much as I do! 

You may also like:

• Cod Provencal with Caper, Tomatoes & Olives
• French-Style Couscous Salad
• Herby Sugar-glazed Spring Vegetable Jardiniere
• Frisée with bacon and eggs

Provençal Chickpea Salad with Olives, Anchovies and Celery

Print Recipe

Serves: 2-6 people Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 13 voted )

Ingredients

350g cooked chickpeas, drained (= 1 large 540ml/19floz can)
1 large celery stalk, finely sliced (ends removed)
100g black olives
6-8 oil-packed anchovy fillets
2 green onions (or scallions), finely sliced – green ends removed
7-8 sprigs curly parsley, stemmed and finely chopped
1 tbsp (15ml) Wine vinegar (red or white)
½ tsp salt
1/4 tsp cumin
1 tsp freshly ground black pepper (or to taste)
2 tbsp (30ml) Extra Virgin Olive Oil

Instructions

Step 1 - In a large bowl, combine chickpeas, sliced celery, olives, anchovies (reserve the oil), parsley and green onions (keep some parsley and green onion aside for garnish). 

Step 2 - In a small bowl, combine the vinegar and salt. Whisk with a fork until the salt has dissolved. Add the cumin, black pepper, EVOO and 1/2 tbsp of the reserved oil from the anchovies. Whisk to combine. 

Pour the dressing over the chickpea salad and toss to combine. 

Before serving, garnish with fresh parsley and green onions.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appétit! 

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The post Provençal Chickpea Salad with Olives, Anchovies and Celery appeared first on Pardon Your French.

In Italy, from Ventimiglia to La Spezia, it is known as the “farinata”. In the Piemonte Region, people call it the “belecàuda” (meaning literally, beautiful and hot).  And in the South of France, from Toulon to Hyeres, it has the name of “la cade” (from the Italian “caldo”, meaning hot.)

This recipe’s version of the “socca” originates from Nice, France. It is a staple of the Provencal Cuisine, and can be found in most French cook books. And I like to think this is the simplest and most universal one.

At the start of the 20th century, the socca was sold in Nice by streets vendors bearing fire-breathing drums on wheels. It was served in big paper cones to early-morning factory workers and hungry fishermen leaving at sea. Then, a humble blue-collar meal, the socca has now become a touristic – and fairly pricy – culinary must-try from Nice. In the 70s, a slice of socca sold for 50 cents (0.07€), in the 90s it was sold 10 francs (1,5€); and today you can expect to pay at least 3€ for your slice.

This thin, unleavened chickpea flatbread is made with just a handful of ingredients: chickpea flour, water, olive oil, salt and pepper. Some Italian recipes will add dried herbs such as rosemary or sometimes few pinches of spices. In more recent recipes, it is sometimes baked in a pizza oven, sometimes in a cast-iron pan and sometimes on a baking sheet.   

For this recipe, I bake my socca in a cast iron skillet, and bake it in a regular oven and it works perfectly. At the end of the baking process, I turn on the broiler for about 1 to 2 minutes to get that crispy top and signature smoky flavor.  

The socca is meant to be enjoyed right out of the oven, piping hot, so it can best deliver its signature culinary assets: a super crispy top and a soft bottom. The chick pea flour gives a soft – almost creamy- texture to the inside of the crepe, and a delightful nutty taste.

With a sprinkle of salt, dried rosemary and a crack of pepper, it makes a delectable healthy snack or shareable appetizer.

Provencal Chickpea Flatbread (Socca)

Print Recipe

Serves: 8 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 14 voted )

Ingredients

1 cup chickpea flour
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 ¼ cup lukewarm water
3 Tbsp extra-virgin olive oil (plus 1 tbsp for the pan)

Instructions

In a large bowl, sift chickpea flour, salt, and pepper. Whisk in warm water and olive oil. Let sit, covered with a cloth, for at least one hour.

Place your skillet in the oven and preheat to 450 F.

Once pre-heated, carefully remove your skillet from the oven and add a tablespoon of olive oil – it will sizzle a bit. Immediately, pour your batter in a steady stream until it reaches the edges of the pan.

Bake for 8 minutes (until the edges are set). Then, turn on your broiler, and bake for 1 to 2 minutes. Keep your eyes on the socca: the top should turn dark-brown very quickly, but make sure not too over-do it.

Remove the socca from the oven. With your hands (or with a small knife), cut into wedges. Sprinkle some salt and pepper, and serve immediately.

If you try this Chickpea flatbread recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

The post Chickpea Flatbread from Provence (Socca) appeared first on Pardon Your French.