Socca with Summer Herbs

1 cup chickpea flour (available from Bulk)

1 cup warm water

½ teaspoon salt

1 teaspoon olive oil

Avocado oil for brushing the pan

3 tablespoons minced mixed fresh herbs such as basil, parsley, tarragon, rosemary, sage, chives, oregano, dill, lavender, mint or cilantro

For serving: red pepper flakes and flaky sea salt

Combine chickpea flour, water, salt and olive oil in a
bowl. Add most of the herbs and mix (set aside remaining herbs for garnish). Allow the flour to hydrate for 30 minutes.

Turn your oven’s broiler on to High.

Begin heating an oven safe skillet (cast iron if you have
it!) over medium-high heat. When very hot, brush generously with avocado oil. Pour the batter into the center of the skillet. Cook until mostly done, about 8-10 minutes. Transfer to the oven for 5 minutes for finishing. Crispy edges and char marks encouraged. Remove from the oven and allow to cool slightly. Loosen with a spatula, transfer to a cutting board and use a pizza cutter to cut into 6-8 slices, sprinkle with red pepper flakes, flaky sea salt, and reserved fresh herbs and serve!

GF V veg DF

Yield: 4 servings