Chickpea Socca

The Method for Chickpea Socca

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1. Whisk the gram flour and water together until completely smooth, then whisk in 2 tablespoons of the oil and the salt.

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2. Rest the batter at room temperature for at least 30 minutes, and up to 4 hours. Unrested batter tastes raw and chalky.

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3. Heat the oven to its maximum, with a heavy 25 cm cast-iron pan inside, for 15 minutes.

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4. Skim any foam off the batter and stir in the rosemary.

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5. Take the pan out, add the remaining 2 tablespoons of oil and swirl — it should shimmer immediately.

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6. Pour the batter in; it will sizzle at the edges at once. Return it to the oven for 12 to 15 minutes, until set and blistered brown in patches.

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7. Grind the pepper over generously, cut into rough wedges and serve hot with lemon and rocket.

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Related guides: Prep, cook and total time · Pan and tin size.

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Keep an Eye on These

1. The pan must be preheated empty and properly hot. This is the whole recipe.
2. Gram flour foams as it rests; skimming it gives a smoother top.
3. Socca is eaten hot and torn, not cooled and sliced. It goes leathery within twenty minutes.

What to Serve It With

A cold glass of rosé · Olives and anchovies · Ratatouille alongside

Keeping Chickpea Socca

Best within the hour. It refrigerates 2 days and reheats in a dry pan over high heat for 2 minutes a side, which brings back some of the crispness but not the blister.

Quick Answers

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.