← Nouns Cooking · French

Ingredients

• 150 g chickpea (gram) flour
• 350 ml Water, room temperature
• 3 tbsp olive oil, plus extra to serve
• 1 tsp Salt
• 1 tsp Black pepper, coarsely ground
• 1 sprig Rosemary, leaves chopped (optional)

Method

1. Whisk the chickpea flour, salt, water and 1 tbsp of the oil into a smooth, thin batter with no lumps. Leave to rest for 30 min.
2. Put a 28–30 cm cast-iron pan or metal baking tin in the oven and heat it to 250°C (480°F) for 10 min.
3. Carefully take out the pan, add the remaining oil and swirl it around, then pour in the batter in a thin layer and scatter with rosemary if using.
4. Bake for 8–10 min until set with crisp edges, then switch to a hot grill for 2–3 min until blistered and browned in spots.
5. Slide it onto a board, cut or tear into rough pieces and finish with lots of black pepper and a little more olive oil. Eat hot, with your fingers.

Tips

• The thinner the batter layer, the crispier the socca; make two batches if your pan is small.
• Chickpea flour is naturally gluten-free, but buy one labelled gluten-free for coeliacs.

Sources

Written in our own words after cross-checking these recipes:

The Daring Gourmet SBS Food Love and Lemons