Monegasque cuisine

Socca (chickpea pancake)

A thin pancake of chickpea flour, water and olive oil baked in a wood oven, with black pepper.

Well-cooked hot dish

Socca (chickpea pancake) — Monegasque cuisine. Photograph of the dish.

Ingredients

The thin batter is poured onto a large copper pan and baked for a few minutes in a very hot oven.

Instead of street food or dishes that have stood on a buffet for a long time, choose a freshly cooked hot portion.

Eat it hot straight from the oven; raw chickpea flour should not be eaten. Rich in fibre — may help with constipation.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Once cooled, refrigerate (within 2 hours) and eat within 1–2 days.

In the oven until hot in the centre; in a microwave, turn halfway.

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Constipation. Fibre (pulses, vegetables, grains) may help with constipation — together with enough fluids.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Stomach and gut. High in fibre. With bowel inflammation, diarrhoea or after bowel surgery, discuss suitability with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.