Socca

• 1 cup of chickpea (garbanzo bean) flour
• 1- 1 1/4 cup pf water
• 1/3 tsp. Salt
• Pinch of fresh ground black pepper
• 2 tablespoons chopped onions
• 2 or 3 tablespoons chopped tomatoes
• 2 tablespoons good Parmigiano grated or any good grated cheese
• 1-2 tsp. Italian seasoning or rosemary or any herb that you like

1. Sift chickpea flour into bowl (very important to sift the flour or else it will form lumps)
2. Add water slowly to flour and mix. (I use a Kitchen Aide stand mixer with the whisk and whisk it for approx. 2-3 minutes). A spoon or hand whisk will do. Be sure no lumps form, if they do, beat them out.
3. Set aside 30 minutes. After 30 minutes add the desired herbs.
4. Pre-heat oven to high broil.
5. Heat 1 Tbsp. olive oil in 12 inch skillet on medium-high heat (I use stainless steel. Non-stick will do but be sure it can go in the oven on high broiler)
6. When hot stir the batter a little a pour into the skillet. Set heat on medium.
7. Cook 2-3 minutes, when the batter has barely set, sprinkle onions and tomatoes evenly on top and add the Parmigiano. Add black pepper.
8. Once all ingredients are added and the Socca looks set proceed to put the skillet under the broiler for 4- 5 minutes or until it is golden all over and has some nicely browned patches.
9. Better if served hot but it is good even if at room temperature.
10. Buon Appetito!!

chickpea, water, salt, ground black pepper, onions, tomatoes, grated cheese, italian seasoning or rosemary

Taken from www.epicurious.com/recipes/member/views/socca-1245921 (may not work)