In France, we call it Socca, in Italy, they call it Farinata. Personally, I call it my MVP recipe.
Socca was one of my most frequently made dishes when I worked the normal 9-5 at the office.
Whisk, wait, bake. That's it.
It's best if you let it sit for 8-12 hours before baking, so it was the perfect thing to whisk up before leaving for the office. All you have to do when you get home is crank up the oven, heat up your skillet, and bake for 10 minutes.
You can also get away with letting it rest just 30 minutes. This dish is very chill. Did I mention it's a one pan dish too?
You can add garnishes. You can bake veggies right into it. Add herbs. This dish is traditionally vegetarian, and I love that the nuttiness of the chickpea flour really shines through.
Chickpea flour is protein packed and I'm not sure a leaner protein exists. It's a staple in my kitchen for falafels, and more recently, my "matzo balls" which you can find on this blog too.
SOCCA / FARINATA
1 Cup of Chickpea "Garbanzo" Flour
1 Cup of lukewarm water
2 Tbsp olive oil
1 Tsp of salt
A few cranks of fresh ground pepper
Whisk, and let rest.
Turn the oven on to 450°F. Place a skillet in the oven to heat.
When the oven has reached 450, carefully take your skillet out. Swirl olive oil around the hot pan. Gently pour the socca batter in.
Depending on your skillet size, the socca will be done in 10-15 minutes. No need to flip!
This is truly delicious on its own. I love it with roasted mushrooms and a reduced balsamic sauce. My husband loves it with my beet tartare. In the summer, it's so good with roasted zucchini, eggplant, red peppers, capers and fresh herbs.