Entree: Monaco – Socca (Chickpea pancake)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 45 min

Total 1 hr

Ingredients

- 1 cup (120 g) chickpea flour
- 1 cup (240 ml) cold water
- 2 tbsp (30 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for skillet
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper, plus extra for serving
- Optional: 1/4 tsp (0.5 g) ground cumin or a few fresh sprigs of thyme (no measurement required if using fresh thyme)

Instructions

1. In a bowl whisk together chickpea flour, cold water, 2 tbsp (30 ml) olive oil, salt, and pepper until smooth. Cover and let the batter rest at room temperature for 30–60 minutes to hydrate the flour and release air.
2. Preheat oven to 500°F (260°C) or set the oven broiler to high. Place a 10–12 inch (25–30 cm) cast-iron skillet or ovenproof baking sheet in the oven to heat for 10 minutes. Add the remaining 2 tbsp (30 ml) olive oil to the hot skillet (it should shimmer), pour the batter in a thin, even layer, and bake 7–10 minutes until set and bubbling at the edges. Finish under the broiler 1–3 minutes to get characteristic blistered, browned spots. Slide onto a board, drizzle with olive oil, crack extra black pepper over the top, slice into wedges, and serve immediately.