Chickpea Socca

1. 1

   Mix the chickpea flour, water, cumin and salt together until smooth.

2. 2

   Whisk in the olive oil.

3. 3

   Let sit for 2 hours at room temperature or overnight in the refrigerator.

4. 4

   (If refrigerating, allow to come to room temperature for 2 hours before cooking.)

5. 5

   Preheat the broiler to high.

6. 6

   In a 9-inch cast-iron pan on top of the stove, heat a small layer of oil until smoking.

7. 7

   Add socca batter until a thin pancake forms.

8. 8

   Cook until the edges just start to brown, then run the pan under the broiler.

9. 9

   Broil until the batter looks cooked and starts to blister slightly.

10. 10

    Flip the socca onto a cutting board.

11. 11

    Sprinkle with sea salt and drizzle with olive oil.

12. 12

    Repeat with the remaining batter.

13. 13

    Serve with toppings and cut into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.