(adapted from Crazy Water Pickled Lemons by Diana Henry)
1 c. chickpea flour
1 tsp. salt
1 tsp. freshly ground black pepper
1 c. lukewarm water
4 to 6 Tbls. good olive oil
To make the socca, sift the chickpea flour into a large bowl, add salt and pepper, and then gradually add the water, whisking to make a smooth, runny batter. Stir in 4 Tbls. of olive oil. Cover and set aside for about 30 minutes.
To cook the socca, heat 1-2 Tbls. olive oil in a non-stick or cast iron pan. Add a bit of the batter to the pan (similar to making a crepe), turn down the heat and let cook until the bottom is golden and firm. Turn once. The socca should be light and thin. Add just a tad more oil to the pan each time. Keep warm.
Socca can be eaten alone, cut into wedges, or served piled high with an Olive and Parsley Salad.