INGREDIENTS

1 1/2 c chickpea flour

2 c warm water

1/3 c olive oil

Salt

Rosemary, optional

Anchovies, optional

RECIPE

In a bowl whisk flour with 1.5 c warm water. Add olive oil and 2 tsp salt. Leave alone for an hour.

Stir the mixture. It should be like a thin pancake. If it's too thick add a little water.

Heat a small nonstick pan over medium heat, and add oil.

Add around 1/3 c of the mixture and swirl around. Cook for 5 mins, til brown. Flip. Cook for 3 more minutes. Move to a plate. Repeat for as many socca as you'd like to make. Add more oil to the pan. Add a few rosemary sprigs. Fry for 2 mins or til crunchy. Sprinkle rosemary, plus maldon salt on top of the socca. Serve warm. Anchovies optional, but always a good idea.