socca

i don't know where i first came across this recipe, or even this food item, but i've always been intrigued by it. socca, a pancake made from chickpea or garbanzo flour, is a staple in provence, but as it is made from chickpeas, it makes me think that it probably originated in northern africa and travelled through southern europe.

there is a colourful history of socca here, but descriptions of the pancake varies; it can be anywhere from "slablike" to "wafer-thin", but i imagine it just matters what region you are in, or what your taste runs towards. i've tried making this in fat slabs, but it didn't appeal to me, so i've tweaked several recipes and have settled amiably with this crispy, wispy version loaded with lots of herbs. the thinness suits the garbanzo flour well, for as the crepe cooks, it turns a beautiful shade of golden brown, and crispy light. the nutty flavour of the bean is intensified, and the herbs have not been completely cooked through so they still retain a fresh bite. as you cook these, the kitchen fills with a warm, toasty aroma with herby, grassy undertones that reminds me of a hot, end-of-summer day.

socca
mix 125g all-purposegarbanzo flour with a pinch of salt and a generous glug of olive oil. add enough club soda or fizzy mineral water to create a thin batter. let the batter sit for at least 30 minutes. cook as a crepe in a frying pan with more olive oil, sprinkling a generous amount of finely chopped fresh herbs of your choosing on the batter before you flip it over to finish. cook through until crispy.