Socca — Skillet Chickpea Pancake with Arugula

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 4 tbsp olive oil, divided
• ¾ tsp salt
• ½ tsp black pepper
• 2 cups Arugula
• ½ cup crumbled feta or ricotta salata
• 1 tbsp lemon juice
• 1 tsp rosemary leaves, chopped

Method

1. Whisk the chickpea flour, water, 2 tbsp of the oil, salt, and pepper until completely smooth. Rest the batter at least 30 minutes, or up to overnight — it hydrates and loses its raw, chalky edge.
2. Heat the broiler with a 10-inch cast-iron skillet on the top rack until it's smoking hot, about 10 minutes.
3. Add 1 tbsp oil to the pan, swirl, then pour in the batter — it should hiss immediately and spread thin. Broil 6–8 minutes until the top blisters, the edges lift, and the surface shows dark brown spots.
4. Slide onto a board and cut into rough wedges. Toss the Arugula with the lemon juice, remaining oil, and rosemary and pile it on top with the cheese. Eat with your hands while the base is still crackling.