Chickpea Socca

Directions

1. 1
   Mix the chickpea flour, water, cumin and salt together until smooth.
2. 2
   Whisk in the olive oil.
3. 3
   Let sit for 2 hours at room temperature or overnight in the refrigerator. (If refrigerating, allow to come to room temperature for 2 hours before cooking.)
4. 4
   Preheat the broiler to high. In a 9-inch cast-iron pan on top of the stove, heat a small layer of oil until smoking.
5. 5
   Add socca batter until a thin pancake forms. Cook until the edges just start to brown, then run the pan under the broiler. Broil until the batter looks cooked and starts to blister slightly.
6. 6
   Flip the socca onto a cutting board.
7. 7
   Sprinkle with sea salt and drizzle with olive oil. Repeat with the remaining batter.
8. 8
   Serve with toppings and cut into wedges.