Mark Bittman’s traditional socca recipe is thoroughly delicious as is and needs no embellishment. However, adding a few Indian-inspired spices to the batter enhances the savory tones and unleashes deep flavor. This spiced socca is delightful on its own as a light lunch or as an accompaniment to vegetable curry dishes. See Manjula’s Kitchen for ideas.
1 cup garbanzo bean flour
1 t cumin seeds
1 t salt
1/2 t red pepper flakes
1/4 t ground tumeric
1 cup warm water
3 T olive oil, divided, plus more for serving
Put a 12″ cast iron pan in the oven and heat to 450 degrees.
Sift garbanzo bean flour into a medium size bowl. Whisk in the cumin seeds, salt, red pepper flakes, and tumeric.
Slowly whisk in the warm water. Then, whisk in 2 tablespoons of olive oil. The batter should have the consistency of heavy cream.
When the oven is at temperature, remove the pan and add 1 tablespoon of olive oil, swirling it around to evenly cover the surface. Pour in the socca batter and swirl it around to distribute evenly. Return the pan to the oven and bake for 15-20 minutes until lightly brown on top.
Drizzle a little more oil on top of the socca, sprinkle with salt, slice into triangles and serve.