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1
In a medium bowl, combine the chickpea flour, salt, cumin, and 3 tablespoons oil. Pour in 3/4 cup (180 ml) cold water in a slow stream, whisking constantly to avoid lumps. The mixture will be thinner than pancake batter. Cover and let rest for 2 hours at room temperature, or overnight in the fridge.
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2
Place a well-seasoned 10-inch (25 cm) cast-iron pan in the oven and preheat the oven to 400u00b0F (200u00b0C).
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3
Whisk the batter again. Remove the pan from the oven cautiously (it will be hot) and pour in a good glug of oil, swirling the pan around to coat. Pour the batter into the pan and swirl to cover the entire surface. Return to the oven and bake until set, 25 to 30 minutes. Switch the oven to the broiler setting and leave the pan in, keeping a close eye on it, until golden brown and crisp at the top, about 10 minutes. Turn the socca out onto a plate, then flip it back onto a serving dish.
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4
Cook the diced apricots in a small saucepan over medium-low heat, uncovered, until very soft, about 10 minutes. Increase the heat, bring to a simmer, and cook for another 5 minutes to thicken slightly. Set aside to cool completely. You should have about 6 tablespoons of the apricot compote.
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5
Using a mandoline slicer or very sharp knife, cut the zucchini into paper-thin slices.
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6
Place the socca browned side up on a serving dish and spread with the apricot compote. Scatter the zucchini slices on top and sprinkle with salt, pepper, and the thyme.
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7
Cut with a serrated knife and serve.
