The Edible Perspective and was intrigued. Socca is basically a flat chickpea cake, which originated in Nice, France, and in its simplest form is a mix of chickpea flour, olive oil, water, and salt. I just happened to have a bag of chickpea flour on hand (yes, who am I?) that deserved to be put to good use, so I decided to give it a go.
Since this was my first time making Socca, I kept it pretty basic and used a recipe inspired by this one on Pure2Raw. The Pure2Raw girls actually have a whole "Socca Tribute" tab on their blog; I guess I'm a little late to this party...
P.s- I can't wait to make a sweet version! Ashley already did if you don't feel like waiting on me.
Adapted from Pure2Raw
1 tablespoon olive oil
1 cup plus 1 tablespoon chickpea (garbanzo bean) flour
1 teaspoon salt
generous pinch garlic powder and Hungarian hot paprika (optional)
1 1/4 cup water
Preheat olive oil in a skillet or a cast iron pan over medium heat. In a medium bowl whisk together chickpea flour, salt, garlic powder, and hot paprika. Continue whisking as you add the water. Mix until no lumps remain (the batter will be very watery-- this is normal). Pour the batter into the hot oiled skillet and cook over medium-high heat for 5-7 minutes on one side. Flip and continue cooking until the other side has browned. Enjoy hot.