This classic peasant food made from chickpea flour, water, and very little else is filling, but not too. Serve it with a big salad and a glass of Cotes de Provence and you've got yourself an authentic Nicoise lunch.
In Nice, they call this savory chickpea cake “socca,” and in nearby Toulon, it’s called “cade.” In Italy, it’s called Farinata. Some of us are too busy stuffing our faces with it to refer to it as anything other than "fwrwfrs" (that's "delicious," as it sounds when uttered with a mouthful of socca).
The traditional way to eat this is with a dusting of freshly ground black pepper, but it’s equally scrumptious eaten plain, with a splash of hot sauce, or stuffed with whatever your heart fancies, à la an omelet or crepe. The longer the batter sits, the better the final product tastes, so if you can give it 8 hours of alone time, you’ll be in for something extra special.
Super Simple Socca
2 cups chickpea flour
2 cups water
2 tablespoon olive oil, divided
1 teaspoon salt
Black pepper, to taste
Give this simple, savory chickpea flatbread more oomph by tossing your favorite flavors into the batter before popping it into the oven and baking for an extra 10 minutes. Some ideas: