Niçoise Socca

Ingredients

• 250 g Organic chickpea flour
• 500 ml Water
• 60 ml Olive oil (A little extra is needed to coat the hot baking sheet; quantity unspecified.)
• 1 c. à café Salt
• Black pepper (To taste; add ground black pepper to the batter and sprinkle more on top when serving.)

Steps

1. 1

   Preheat the oven to 220 °C. Place a large metal or cast-iron baking sheet in the oven to preheat.

2. 2

   Pour the chickpea flour into a large bowl.

3. 3

   Slowly add the water while whisking to prevent lumps from forming.

4. 4

   Add the olive oil, salt, and ground black pepper to the batter.

5. 5

   Mix well until the batter is smooth and homogeneous.

6. 6

   Let the batter rest for about 30 minutes.

7. 7

   Carefully remove the preheated baking sheet from the oven, as it will be very hot. Pour a little olive oil onto it and coat its entire surface well.

8. 8

   Pour the batter onto the hot baking sheet and spread it evenly into a thin layer.

9. 9

   Bake for about 10 to 15 minutes, until the socca is golden and crispy around the edges.

10. 10

    Remove the socca from the oven and cut it into pieces.

11. 11

    Serve immediately with a little ground black pepper.

Notes

The amount of olive oil intended for coating the baking sheet is not specified; it is included in the olive oil line, whose measured quantity for the recipe is 60 ml.

Nutrition per serving

• French
• gluten-free
• vegetarian
• vegan
• oven-baked
• Niçoise specialty