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Loading...The French word socca refers to flour made from chickpeas (also known as garbanzo beans). Socca also is the name for the delicious, crepe-like snack that’s a specialty of Nice, where street vendors cook it over a wood fire in giant, shallow cast-iron pans. Using a cast-iron skillet, you can start the socca on the stovetop and finish it under the broiler to achieve similar results at home.
You can find chickpea (garbanzo) flour at Indian markets (where it might be labeled besan or gram flour), health food stores and even in some supermarkets with the gluten-free offerings. Serve it as a summertime appetizer with a garnish of coarse sea salt and cracked black pepper, and a chilled rose. Or dust it with powdered sugar for dessert. As an added perk, socca is gluten free, dairy free and vegan.
Ingredients Instructions Whisk together chickpea flour, water, oil, sea salt and pepper in a medium bowl. Cover and let stand at room temperature for 4 hours.
Position rack 8 inches from broiler in oven. Preheat broiler.
Pour a thin layer of oil into a 10-inch cast-iron skillet, swirling pan to coat thoroughly. Heat pan over high heat. Pour half of batter (about 3/4 cup) into pan, swirling to distribute batter evenly. Cook 2 minutes.
Transfer pan to oven and broil 2 minutes, or until socca is golden.
Remove pan from oven and transfer socca to a clean work surface. Repeat procedure with additional oil and remaining batter.
To serve, garnish socca with fleur de sel and additional pepper. Cut it into wedges or serve it whole and let diners tear off pieces as they wish.
Notes Prep Time: 4 hours (includes standing time)
