This socca is another snacky little recipe that I haven't been able to get out of my head since MoFo. The desire to make it is not abated by the fact that Caitlin continues to make gorgeous socca recipe after socca recipe (most recently this one, which I ALSO plan on making... hopefully before the next MoFo.)
A couple years ago, my friend and I visited the South of France and so many people and guidebooks told us we had to try the socca there. We did, eventually, at some outdoor stand in a small town in Nice and I remember that neither of us were too excited about it. It was salty and greasy and I have no idea why I so badly wanted to make my own version! But Caitlin gets rid of the grease, baking her socca and adds pumpkin and red onion. I couldn't see how that would possibly be bad.
And it wasn't.
Um, yeah, not bad at all. I ate half the pan in a night. I think my favorite parts were the little bites of garlic.I added ground black pepper into the batter as well, but you can't really taste it. I think a bit of spice would be really good in this socca, mellow as the pumpkin makes it.
You can also see that it's kind of chewy and dense in the middle; less crispy than the socca we had in France. This is a ridiculously easy recipe to make, so do it! It's gluten-free to boot!
I feel like I've asked this before but what is YOUR favorite way to use chickpea flour? The bag gives a recipe for making hummus with chickpea flour but that just seems really bizarre to me.