Socca

Socca is a fabulous chickpea flour pancake that originated in Nice, France.  It's origins are obscured in legend.... either a creation by the Romans who cooked the pancakes on their shields or the result of the Turkish siege of Nice in 1543 (when the Nicois ran out of ammunition they mixed hot oil and chickpea flour and poured it off the top of the walls onto the Turks who were stopped in their tracks by how great the food was!).

What we do know is true is that by the early 20th century the socca was being produced for the fishermen and labourers, sold from portable cookers; the Nicois version of fast food. 

Here is my version... a great supper dish when you do not want to cook too much.

Socca

Ingredients

1 cup chickpea flour
1 cup water
1¾ tbsp extra-virgin olive oil, divided
½ tsp sea salt

Instructions

1. In a medium bowl or jug, combine the chickpea flour, water, 1 tablespoon olive oil, and salt and whisk until smooth. Cover and set aside to soak for 30 minutes.

2. In a frying pan heat a glug of olive oil.

3. Pour the batter into the pan and cook for about 5 minutes a or until the socca is well-browned and crisp around the edges. Treat like a pancake and cook in batches if you have too much batter for your pan.

4. Serve with olive tapenade, globe artichokes and a little fried kale....

Socca with black olive tapenade, globe artichokes and some fried kale