1 ½ cups (6 ¾ ounces) chickpea flour

½ teaspoon salt

½ teaspoon pepper

½ teaspoon ground turmeric

1 ½ cups water

6 tablespoons plus 1 teaspoon extra-virgin olive oil

1. Adjust oven rack to middle position and heat oven to

   200 degrees. Set wire rack in rimmed baking sheet and place

   in oven. Whisk chickpea flour, salt, pepper, and turmeric

   together in bowl. Slowly whisk in water and 3 tablespoons

   oil until combined and smooth.

2. Heat 2 teaspoons oil in 8-inch nonstick skillet over

medium-high heat until shimmering. Add ½ cup batter to

skillet, tilting skillet to coat bottom evenly. Reduce heat to

medium and cook until crisp at edges and golden brown on

bottom, 3 to 5 minutes. Flip socca and continue to cook until

second side is browned, 2 to 3 minutes. Transfer to wire

rack in oven and repeat with remaining oil and batter. Slice

and serve.

VARIATIONS

Socca with Swiss Chard, Pistachios, and Apricots

Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick

skillet over medium heat until shimmering. Add 1 finely

chopped onion and cook until softened, about 5 minutes.

Stir in 2 minced garlic cloves, ¾ teaspoon cumin, ¼

teaspoon salt, and ⅛ teaspoon allspice and cook until

fragrant, about 30 seconds. Stir in 12 ounces Swiss chard,

stemmed and chopped, and 3 tablespoons finely chopped

dried apricots and cook until chard is wilted, 4 to 6 minutes.

Off heat, stir in 2 tablespoons finely chopped toasted

pistachios and 1 teaspoon white wine vinegar. Season with

salt and pepper to taste. Top each cooked socca with ⅓ cup

chard mixture before slicing and serving.

Socca with Caramelized Onions and Rosemary

Substitute 1½ teaspoons minced fresh rosemary for

turmeric in socca batter. Heat 1 tablespoon extra-virgin

olive oil in 12-inch nonstick skillet over high heat until

shimmering. Add 3 onions, halved and sliced thin, ½

teaspoon light brown sugar, and ¼ teaspoon salt and stir

to coat. Cook, stirring occasionally, until onions begin to

soften and release some moisture, about 5 minutes. Reduce

heat to medium and continue to cook, stirring often, until

onions are well caramelized, 30 to 35 minutes. (If onions

are sizzling or scorching, reduce heat. If onions are not

browning after 15 to 20 minutes, increase heat.) Off heat,

stir in 1 teaspoon sherry vinegar and season with salt and

pepper to taste. Top each cooked socca with 1 tablespoon

grated Parmesan and scant ¼ cup onion mixture before

slicing and serving.