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Ingredients
Scale
- 1 cup (120 grams) chickpea flour
- 1 ¼ cups water
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon fine salt
- 10 twists of freshly ground black pepper
- ⅛ teaspoon ground cumin
Instructions
- Preheat the oven to 475°F and place a 12-inch cast iron or stainless steel skillet on the middle rack.
- In a bowl, whisk together chickpea flour, water, 2 tablespoons olive oil, salt, pepper, and cumin. Set aside.
- Carefully remove the hot skillet from the oven. Add the remaining tablespoon of oil and swirl to coat the skillet.
- Pour the batter into the skillet and return it to the oven.
- Bake for 17 to 19 minutes until the edges are toasted and the underside is golden brown. Serve warm or at room temperature.
Notes
For a crispy texture, ensure the skillet is very hot before adding the batter.
You can add toppings, such as herbs or cheese, for extra flavor.
Socca is great for leftovers and can be stored in the refrigerator for up to 5 days.
- Prep Time: 6 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 piece
- Calories: 144
- Sugar: 1g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg