Savory Chickpea Flour Pancakes (Socca)

Instructions

1. 1In a medium bowl, whisk together the 1 cup of chickpea flour, 1 cup of water, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until the mixture is completely smooth and lump-free. Allow the batter to rest at room temperature for at least 30 minutes, or up to a few hours, so the flour can fully hydrate.
2. 2Preheat your oven to about 230°C (230°C). While the oven preheats, pour the remaining 1 tablespoon of olive oil into a 25.4 cm cast-iron skillet or other oven-safe pan, tilting the pan to ensure the oil coats the entire bottom surface.
3. 3Carefully pour the rested batter into the prepared 25.4 cm cast-iron skillet. Immediately and evenly sprinkle the 2 teaspoons of fresh rosemary, the 1 cup of halved cherry tomatoes, and the 1 cup of chopped spinach over the top of the batter.
4. 4Bake the socca in the preheated oven for 15 to 20 minutes, or until the edges are golden brown and crispy, and the center is set and firm to the touch.
5. 5Carefully remove the skillet from the oven and let the socca cool slightly in the pan for 5 minutes before slicing it into wedges. This brief cooling period helps the socca firm up for easier serving.

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