Call it this if you’re in Italy. In France, it’s socca. Either way, this large chickpea pancake is great drizzled with olive oil and sprinkled with fresh herbs and good salt. But that’s just the start. Chef Hillary Sterling at Vic’s in New York City uses it as the base for healthy flatbread.
Serves 3 to 4
In a large bowl, stir together 2 cups chickpea flour, 1 tbsp salt, and 4 cups water. Ferment at room temperature for 3 hours. When batter begins to bubble, cover with plastic wrap and refrigerate, 3 hours and up to a day. In a large olive oil–coated cast-iron pan over high heat, cook a large, golden, and crispy chickpea pancake. (Depending on pan size, you may get two.) Transfer to a baking sheet, dress with pizza toppings, and bake until toppings are hot.
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