Socca is eaten by people in southern france, some of whom get the little treat at curbside vendors who wrap it in a little napkin and you can eat as you go. Popular as a simple breakfast, I routinely cook socca probably once a month.
To prepare, you need to get some chickpea / garbanzo bean flour. To 2 cups garbanzo bean flour, add some fine sea salt (a teaspoon or so), 1/3 cup of olive oil, mash with a wisk until it starts to have an even chunk, then add water and whisk until you have something close to the consistency to make crepes. Technically, that's exactly what this is, a chickpea flour crepe. If you haven't made crepes, basically you are going for an even smooth consistency that is looser than a pancake batter, but not watery.
Pour the mixture onto a cookie sheet and place in a 400F oven for about 10-15 minutes. You want the socca to firm up and lose a good amount of it's water, and for the top to start to take on a golden brown. It's important to evenly coat the sheet or you will have some burnt edges or softer middle. If you have trouble, experiment with a lower heat and then finish briefly under the broiler. After pulling it from the oven, immediately cover with a healthy amount of freshly ground black pepper. Albeit a little spicy, everyone seems to gobble down the socca, even our 2 year old twins.
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