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Place a large, 12-inch* cast iron or stainless steel skillet on the middle rack in the oven. Preheat the oven to 475 degrees Fahrenheit.
While the oven preheats, make the batter. In a bowl, whisk together the chickpea flour, water, 2 tablespoons of the olive oil, salt, pepper and cumin. Set it aside until the oven is ready.
Carefully remove the hot skillet from the oven (wear oven mitts!). Pour the remaining tablespoon oil into the skillet, and swirl the pan to distribute it evenly. Pour in all of the batter, then return the skillet to the oven.
Bake for 17 to 19 minutes, until the edges are toasted and pulling away from the skillet, and the underside is golden and lacy brown. Serve the socca warm or at room temperature. Leftovers keep well in the refrigerator for up to 5 days or in the freezer for several months.