Ingredients:

  • 1 cup heaped Chickpea Flour (Besan/Gram)
  • 1 ¼ cups Lukewarm Water
  • 2 Tbsp Extra Virgin Olive Oil (plus more for cooking)
  • 1 tsp Smoked Paprika (Sweet or Hot)
  • ½ tsp Dried Oregano
  • ¾ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 8 oz fresh Spinach, washed and thoroughly dried
  • 2 cloves Garlic, finely minced or grated
  • 1 Tbsp Extra Virgin Olive Oil (for topping)
  • 1 Tbsp Lemon Juice, freshly squeezed
  • Pinch of Salt and Pepper (To taste)

Instructions:

  1. Combine Dry Ingredients: Sift the chickpea flour into the large mixing bowl. Add the salt, pepper, smoked paprika, and oregano. Whisk briefly to combine evenly.
  2. Add Wet Ingredients: Pour the lukewarm water and 2 Tbsp of olive oil into the dry mixture. Whisk vigorously until the batter is completely smooth and lump-free, resembling thin cream.
  3. Rest: Cover the bowl with a clean tea towel and leave it to rest on the countertop for a minimum of 30 minutes (up to 60 minutes is ideal). This allows the starch molecules in the chickpea flour to fully hydrate.
  4. Sauté Garlic: Heat 1 Tbsp of olive oil in a small frying pan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant—do not allow it to brown.
  5. Wilt Spinach: Add the washed spinach to the pan. Cook quickly, tossing frequently, until it has wilted completely (about 1–2 minutes).
  6. Finish Topping: Remove the spinach from the heat. Stir in the lemon juice, and season with a pinch of salt and pepper. Set aside, covered, to keep warm.
  7. Preheat Pan: Heat a 10-inch non-stick frying pan over medium-high heat until hot. Add a small drizzle of olive oil, ensuring the entire surface is coated.
  8. Cook First Pancake: Stir the rested batter briefly. Pour roughly ¾ cup (180 ml) of batter into the hot pan, tilting the pan quickly to spread the batter into a thin, even circle. The edges should start to bubble almost immediately.
  9. Set and Flip: Cook for 3–4 minutes until the surface looks set (no longer wet) and the edges are deep golden brown and slightly crispy. Carefully slide a spatula underneath and flip the Socca.
  10. Finish Cooking: Cook on the second side for 2–3 minutes until lightly browned and cooked through. Remove the pancake to a serving plate and keep it warm while you cook the remaining 3 pancakes, repeating the oiling step as needed.
  11. Serve: Cut the Socca into wedges or fold in half. Top generously with the warm garlic spinach and serve immediately.