2-2 ¼ cups warm (not hot) water (use less for a thicker pancake)
3 Tablespoons unrefined, olive oil or avocado oil + more as needed
Mediterranean Salad:
½ head Romaine, shredded
1 medium eggplant, cut into rounds and grilled or roasted until tender, cut into strips
1 ½ cups roasted red peppers, chopped
¾ cup pitted kalamata olives, halved
dried oregano
sea salt and black pepper to taste
unrefined, cold-pressed extra-virgin olive oil
Instructions
In a large bowl, whisk together the flour, salt and smoked paprika. Pour the water in slowly and whisk until smooth. Cover and let sit for at least 15 minutes or longer if possible. You can also make this many hours ahead and keep in covered in the refrigerator.
Preheat a medium heavy cast iron skillet over medium-high heat. Add 1 Tablespoon of oil and swirl the oil around to coat the bottom of the pan. Pour in about ¼ cup of batter and cook until the edges become slightly dry and the bottom is crispy, about 4 minutes. Flip the socca over and cook for 1 more minute.
Transfer to a plate and top with suggested Mediterranean salad ingredients. Or eat plain with a chilled glass of rosé.
Soccas can be kept warm in a 200 degree oven for up to 30 minutes.
Recipe by Pamela Salzman at https://pamelasalzman.com/chickpea-socca-mediterranean-salad-recipe/