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socca_sm.jpgSocca is kind of chickpea flour pancake/flatbread that is a specialty of Nice in France. Or so the blog I got it from says. All I really know is it's crispy, salty, and has a smoky hummus-like flavor that is very addicting. It would make a perfect appetizer before a Mediterranean meal or part of a tapas platter. The recipe is simple but requires 2 hours rest time between mixing up the batter and actually cooking the socca, so keep that in mind when planning.

1 cup (130g) chickpea flour

1 cup plus 2 tablespoons (280ml) water
3/4 teaspoon sea salt
1/8 teaspoon ground cumin
2 1/2 tablespoons olive oil, divided

freshly-ground black pepper, plus additional sea salt and olive oil for serving

Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.

To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.

(I use a cast-iron skillet, but Tricia uses a non-stick tart pan.)

Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.

Bake until the socca is firm and beginning to blister and burn (about 5 minutes). The exact time will depend on your broiler.

Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.

Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.

Makes about 3 10 inch pancakes

Original recipe

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