Socca is a chickpea flour-based flatbread/pancake originating from Nice (and Liguria, where it’s called farinata). In the South of France, socca is traditionally cooked on large copper pans, but a cast iron skillet delivers equally great (if not better!) results.
Here, I turn the humble snack into a vegetable-loaded appetizer (topped with a handful of lightly dressed greens for good measure), but you can turn it into a light breakfast or brunch by adding fried eggs.
1 cup chickpea flour
1 cup water
¼ cup extra-virgin olive oil, divided
1 teaspoon kosher salt
1 small onion, thinly sliced
1 bunch broccolini, chopped into bite-size pieces
Pinch of red pepper flakes
Handful of microgreens or baby arugula, dressed with olive oil and lemon juice, for serving
The Field Method for Cast Iron Care
In a medium bowl, combine the chickpea flour, water, 2 tablespoons of olive oil, and the salt; whisk until smooth. Let rest for 15 minutes, while you cook the vegetables, to give the batter time to thicken slightly.
In a Field No.8 Skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onions and cook, stirring frequently, until softened and starting to brown on the edges, about 5 minutes. Add the broccolini and the red pepper and cook for until the broccoli is crisp tender, about 5 minutes longer.
Arrange an oven rack 6 inches below the broiler element and preheat the broiler to high. Scrape the socca batter into the pan, spreading it evenly over the vegetables. Transfer the pan to the oven and broil for until the top of the socca begins to brown, 6 to 8 minutes (start checking it at 5 minutes since every broiler varies in strength and heat).
Using a plastic spatula, cut the socca into wedges while still in the pan. Top with the microgreens and serve warm.
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