Fall Chickpea Scramble + Rosemary Socca Flatbreads

Use your Thanksgiving leftovers to make a delicious and comforting fall chickpea scramble with rosemary socca flatbreads. 

Course Appetizer, Breakfast, brunch
Cuisine dairy-free, gluten-free, vegan, vegetarian
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 3
Author Stephanie McKercher, RDN


Rosemary Socca Flatbreads:

  • ¼ cup chickpea flour
  • ¼ cup lukewarm water
  • ½ tablespoon grapeseed oil
  • 1 teaspoon crushed rosemary
  • Salt and pepper

Chickpea Scramble:

  • 1 1/4 cups cooked chickpeas (1 can, drained and rinsed)
  • ½ cup roasted sweet potato (1/2 medium, see note)
  • ½ cup roasted brussels sprouts, thinly sliced (see note)
  • 1 tablespoon grapeseed oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon crushed rosemary
  • Salt and pepper

Cranberry Tahini Sauce

  • cup cranberry sauce (see note)
  • 2 tablespoons tahini
  • 2-4 tablespoons water


  • 2 tablespoons pomegranate arils (optional)


Prepare the socca:

  1. Preheat the oven to 450º F and heat a six-inch cast iron skillet inside the oven. In a mixing bowl, add chickpea flour and gradually stir in water until batter forms. Mix in oil, rosemary, and salt and pepper. Allow the batter to rest on the counter while the oven is heating. (The batter should be relatively thin and pourable, like the consistency of cream.)

  2. Carefully remove hot cast iron skillet from the oven and pour half of the batter into the skillet (tilt to cover bottom of entire pan) before returning it to the oven. Bake until flatbread is browned on the edges, about 10-12 minutes (switch on the broiler for the final two minutes for extra browning). 

  3. Remove skillet from the oven and allow flatbread to cool slightly before using a spatula to remove it from the skillet and cooling on a plate or cooling rack. Slice into pieces and set aside. 

  4. Pour remaining batter in the skillet and repeat steps 2-3 above. 

Prepare the chickpeas:

  1. In the meantime, stir together chickpeas, sweet potato, Brussles sprouts, oil, vinegar, rosemary, and salt and pepper. Mash the mixture with a fork or masher until only some whole chickpeas remain. Heat in the microwave or over the stovetop before serving if desired.

Prepare the cranberry tahini sauce:

  1. Add cranberry sauce and tahini to blender container and blend on high until smooth. If the sauce is too thick, add water gradually (one tablespoon at a time) and pulse until the sauce is thin and pourable. (This sauce thickens over time.)

Assemble and serve:

  1. Spread chickpea scramble on flatbread, drizzle with cranberry tahini sauce, and sprinkle pomegranate arils on top. 

Recipe Notes

To roast vegetables:

Preheat oven to 450º F.

Cut a sweet potato in half, pierce multiple times with a fork, and place on a baking sheet.

Halve Brussels sprouts and spread them cut side down on the other half of the baking sheet.

Drizzle with oil and salt and pepper, place in the oven, and roast until sweet potato is fork-tender and Brussels sprouts are browned on edges.

To make cranberry sauce:

In a small saucepan over medium heat, combine ½ cup cranberries, 2 tablespoons maple syrup, ½ tablespoon orange juice, and ¼ cup water.

Simmer until cranberries burst, about 10 minutes.