Socca

1 cup chickpea flour

1 cup water

½ teaspoon salt

¼ teaspoon ground pepper

2 tablespoons extra-virgin olive oil, divided

Preparation

Whisk flour, salt and pepper in a large bowl. Add water; whisk until smooth. Let rest while the oven preheats or refrigerate for up to 1 day.

Position racks in upper and lower thirds of oven. Place a 12-inch cast-iron skillet on the lower rack. Preheat to 450°F for 30 minutes.

When the oven is preheated, carefully remove the hot pan and swirl in 1 tablespoon oil. Whisk the batter, pour it into the pan and swirl to coat.

Bake until the bottom is browned and the edges are crispy, 16 to 20 minutes. Remove from the oven and, using a pastry brush, brush the socca with the remaining 1 tablespoon oil.

Turn the broiler to high. Broil the socca on the upper rack until browned in spots, 1 to 3 minutes. Cut into wedges. Serve hot.

To make ahead: Refrigerate socca batter (Step 1) for up to 1 day.

Tips: Chickpea flour made from ground dried chickpeas (aka garbanzo beans), is a gluten-free flour used in many traditional Middle Eastern recipes. Look for it in natural-foods stores and/or in well-stocked supermarkets in the gluten-free section. Once opened, store airtight in the freezer.

Recipe by Carolyn Malcoun